Save to Pinterest A rich and ultra-creamy baked macaroni and cheese inspired by viral recipes, this version uses evaporated milk to create a silky, luscious sauce that will transform any dinner into serious comfort food.
Growing up, my family always made macaroni and cheese from scratch, but the first time I tried using evaporated milk, it was a revelation—the sauce turned out unbelievably rich with hardly any fuss. Now, it's my go-to recipe for potlucks and cozy nights in.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Cheese Sauce: 1 x 354 ml (12 oz) can evaporated milk, 200 g (2 cups) sharp cheddar cheese (shredded), 100 g (1 cup) mozzarella cheese (shredded), 2 tbsp unsalted butter, 1 tbsp all-purpose flour, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, 1/2 tsp salt (or to taste), 1/4 tsp smoked paprika (optional)
- Topping: 50 g (1/2 cup) cheddar cheese (shredded, for topping), 2 tbsp panko breadcrumbs (optional)
Instructions
- Prep the Oven:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, following package instructions. Drain and set aside.
- Make the Roux:
- 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 Milk:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
- Season:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Melt Cheese:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine with Pasta:
- Add the drained macaroni to the cheese sauce and stir until evenly coated.
- Assemble:
- Pour the mixture into the prepared baking dish. Top with extra cheddar cheese and panko breadcrumbs, if desired.
- Bake:
- Bake for 15–20 minutes until bubbling and golden on top.
- Rest:
- Let cool for 5 minutes before serving.
Save to Pinterest Nothing brings our family together quite like scooping big spoonfuls of gooey macaroni and cheese right from the oven, laughter echoing over the dinner table as everyone digs in for seconds.
Serving Suggestions
Pair with a crisp green salad or roasted tomatoes for a complete meal. The mild flavor of mac & cheese goes well with tangy dressings or fresh vegetables.
Recipe Variations
For extra richness, add 2 tbsp cream cheese to the sauce. Swap cheddar for Gruyère or Monterey Jack, or mix in cooked bacon, sautéed spinach, or roasted veggies for added flavor.
Nutrition Information
Per serving: 510 calories, 27 g fat, 44 g carbohydrates, 22 g protein.
Save to Pinterest This mac & cheese is guaranteed to please even picky eaters, and leftovers reheat beautifully for lunch the next day.
Common Recipe Questions
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce well, but small shaped pasta like shells or cavatappi work too.
- → Can I substitute the evaporated milk?
Yes, whole milk or heavy cream can be used, though evaporated milk adds a silky, concentrated creaminess.
- → How to achieve a smooth cheese sauce?
Whisk the flour and butter carefully to form a roux, then add evaporated milk gradually, stirring constantly to avoid lumps before melting in cheese.
- → What variations enhance flavor?
Adding smoked paprika, Dijon mustard, or mixing cheeses like Gruyère or Monterey Jack provides extra depth and a richer taste.
- → Is it possible to make it gluten-free?
Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative like rice flour or cornstarch for the sauce.
- → How long should it bake?
Bake for 15–20 minutes at 180°C (350°F) until the topping is golden and the sauce is bubbling for the best texture.