Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first cooked this version when searching for ways to make weeknight mac & cheese feel extra special with pantry staples. The use of evaporated milk ensures that each bite is rich yet never heavy, and I love how easy it is to adapt with your favorite cheeses.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Evaporated Milk: 1 x 354 ml (12 oz) can
- Cheddar Cheese: 200 g (2 cups) sharp cheddar, 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: 1/4 tsp (optional)
- Cheddar Cheese (for topping): 50 g (1/2 cup), shredded
- Panko Breadcrumbs: 2 tbsp (optional)
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Instructions
- Prep and Boil Pasta:
- Preheat oven to 180°C (350°F) and grease a medium baking dish. Boil salted water, cook macaroni until al dente, then drain and set aside.
- Make Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly.
- Add Milk:
- Gradually whisk in evaporated milk. Stir constantly until thickened, about 2 to 3 minutes.
- Season:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Finish Sauce:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until melted and smooth.
- Mix Pasta:
- Add drained macaroni to the cheese sauce. Stir to coat evenly.
- Assemble:
- Pour mixture into baking dish. Top with additional cheddar cheese and panko breadcrumbs.
- Bake:
- Bake for 15 to 20 minutes until bubbling and golden. Cool 5 minutes before serving.
Save This mac & cheese has become our go-to for cozy family dinners. Everyone loves choosing their own add-ins, like bacon or roasted veggies, making it a fun and satisfying meal for all.
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Allergen Information
Contains: Milk (dairy), Wheat (gluten in pasta and flour). May contain: Mustard, eggs (if using enriched pasta), soy (check cheese and breadcrumbs). Always double-check product labels if you have allergies.
Nutritional Information
Per serving: Calories: 510, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 22 g
Save Serve warm for the ultimate comfort food experience. This easy mac & cheese will quickly become a staple at your table.
Recipe Questions
- → What makes the cheese sauce creamy?
The sauce gets its creaminess from the combination of evaporated milk and sharp cheddar and mozzarella cheeses melted into a roux made with butter and flour.
- → Can other cheeses be used instead?
Yes, swapping cheddar for Gruyère or Monterey Jack can change the flavor while maintaining smooth meltability.
- → Why use evaporated milk instead of regular milk?
Evaporated milk provides a richer, silkier texture due to its concentrated milk solids, enhancing sauce creaminess without heaviness.
- → How to achieve a crunchy topping?
Adding shredded cheddar cheese mixed with panko breadcrumbs on top before baking creates a golden, crisp crust.
- → What cooking time is needed for perfect doneness?
After boiling the pasta al dente, baking the assembled dish for 15–20 minutes achieves a bubbly, golden finish.
