Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first discovered this method when searching for a way to make macaroni and cheese that stayed creamy even after baking. Using evaporated milk was a game changer for both flavor and texture.
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)
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Instructions
- Prepare the Oven:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook the 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.
- 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.
- Add Cheese:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine and Assemble:
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Topping:
- 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 and Serve:
- Let cool for 5 minutes before serving.
Save This dish is a favorite at our family game nights. Everyone reaches for seconds, and it always brings us together around the dinner table.
Allergen Information
Contains: Milk (dairy), Wheat (gluten in pasta and flour). May contain: Mustard, eggs (if using enriched pasta), soy (check cheese and breadcrumbs).
Serving Suggestions
Pair this baked mac & cheese with a crisp green salad or roasted tomatoes to balance its richness.
Nutritional Information
Each serving contains approximately 510 calories, 27 g fat, 44 g carbohydrates, and 22 g protein.
Save This mac & cheese with evaporated milk makes any meal special. Every bite is satisfyingly creamy.
Recipe FAQ
- → What makes the sauce creamy and smooth?
Evaporated milk combined with melted cheddar and mozzarella creates a rich, silky texture enhanced by the gentle thickening from butter and flour.
- → Can I use different types of pasta?
Elbow macaroni is traditional, but other short pasta shapes like shells or penne work well to hold the cheese sauce.
- → How do I prevent the sauce from curdling?
Simmer the sauce gently and add cheese in batches while stirring continuously to maintain a smooth consistency.
- → Is the smoked paprika necessary?
Smoked paprika is optional but adds a subtle depth and smoky warmth to balance the rich cheese flavors.
- → What are good topping options for extra crunch?
Panko breadcrumbs with shredded cheddar cheese create a golden, crispy topping when baked, enhancing texture contrast.
