Pin it A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
The first time I made this Mac & Cheese with evaporated milk was after seeing so many rave reviews online. I could not believe how smooth and rich the sauce turned out—my family requested seconds immediately!
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Evaporated Milk: 1 x 354 ml (12 oz) can
- Sharp Cheddar Cheese: 200 g (2 cups), shredded
- Mozzarella Cheese: 100 g (1 cup), shredded
- Unsalted Butter: 2 tbsp
- All-purpose Flour: 1 tbsp
- Dijon Mustard: 1 tsp
- Garlic Powder: 1/2 tsp
- Ground Black Pepper: 1/4 tsp
- Salt: 1/2 tsp (or to taste)
- Smoked Paprika (optional): 1/4 tsp
- Cheddar Cheese (for topping): 50 g (1/2 cup), shredded
- Panko Breadcrumbs (optional): 2 tbsp
Instructions
- Preheat Oven & Prepare Dish:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook Macaroni:
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, according to package instructions. Drain and set aside.
- Start Cheese Sauce:
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly but not browned.
- Add Evaporated Milk:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
- Season Sauce:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Add Cheeses:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine Pasta & Sauce:
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Transfer & Top:
- Pour the mixture into the prepared baking dish. Top with the additional cheddar cheese and panko breadcrumbs, if using.
- Bake:
- Bake for 15–20 minutes until bubbling and golden on top.
- Cool & Serve:
- Let cool for 5 minutes before serving.
Pin it This mac and cheese is a frequent request at our family gatherings—especially for cousins and little ones. There is never a bite left over!
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Nutritional Information
Per serving: 510 calories, 27 g fat, 44 g carbs, 22 g protein
Notes & Variations
Add 2 tbsp cream cheese for extra creaminess. Swap in Gruyère or Monterey Jack. Try mixing in cooked bacon or spinach for variations.
Pin it This crowd-pleaser turns everyday ingredients into an indulgent classic. Enjoy the gooey comfort and flavor in every bite!
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for this dish as it holds the creamy sauce well and bakes evenly.
- → Can I substitute evaporated milk?
Evaporated milk creates a silky texture, but you can try regular milk or cream for a different richness level.
- → How to achieve a smooth cheese sauce?
Whisk flour into melted butter before slowly adding evaporated milk to avoid lumps, then melt cheese gradually off heat to keep the sauce creamy.
- → What does Dijon mustard add?
Dijon mustard enhances depth and brightness, balancing the richness of the cheese sauce.
- → Are toppings necessary?
A cheddar and panko breadcrumb topping adds a pleasing golden crust and crunchy texture but can be skipped for a softer finish.