Pin A rich ultra-creamy baked macaroni and cheese inspired by viral recipes this dish uses evaporated milk for a silky luscious sauce and delivers classic comfort with every bite.
The first time I made this mac & cheese with evaporated milk I was amazed by how smooth and velvety the sauce became. It's now my go-to comfort meal whenever my family craves something extra cheesy.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Evaporated Milk: 1 x 354 ml (12 oz) can evaporated milk
- 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: 1/4 tsp (optional)
- Cheddar Cheese (Topping): 50 g (1/2 cup) shredded
- Panko Breadcrumbs: 2 tbsp (optional)
Instructions
- Prep & Preheat:
- Preheat the oven to 180°C (350°F) and grease a medium baking dish.
- Cook Macaroni:
- Bring a large pot of salted water to a boil. Cook macaroni just until al dente according to package instructions. Drain and set aside.
- Make Cheese Sauce:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly.
- Add Milk:
- Gradually whisk in evaporated milk. Bring to a gentle simmer stirring constantly until slightly thickened about 2–3 minutes.
- Season & Add Cheese:
- Stir in Dijon mustard garlic powder black pepper salt and smoked paprika. Reduce heat to low and add cheddar and mozzarella cheeses in batches stirring until melted and smooth.
- Combine Pasta & Sauce:
- Add the drained macaroni to the sauce stirring to coat evenly.
- Transfer & Top:
- Pour into the prepared baking dish. Top with additional cheddar cheese and panko breadcrumbs if using.
- Bake:
- Bake for 15–20 minutes until golden and bubbling.
- Cool & Serve:
- Let cool for 5 minutes before serving.
Pin My kids always look forward to the cheesy golden top and argue about who gets the corner pieces. It brings back memories of sharing big family dinners around the table.
Variations & Add-Ins
Add cream cheese for extra richness or swap cheddar with Gruyère. Mix in cooked bacon roasted vegetables or sautéed spinach to make it your own.
Serving Suggestions
Serve this mac & cheese with a crisp green salad or fresh roasted tomatoes for a complete meal.
Allergen & Nutritional Info
This dish contains milk (dairy) and wheat (gluten). Always check labels especially for Dijon mustard eggs soy or breadcrumbs. Each serving provides approx. 510 calories with 27 g fat 44 g carbs and 22 g protein.
Pin This mac & cheese with evaporated milk is simple to make but feels indulgent. Enjoy its velvety sauce and golden top fresh from the oven.
Recipe FAQ
- → What makes evaporated milk suitable in this dish?
Evaporated milk adds creaminess and a silky texture without heaviness, enhancing the cheese sauce's smoothness.
- → Can I use different cheeses than cheddar and mozzarella?
Yes, gruyère or Monterey Jack work well, providing similar melting qualities and rich flavor.
- → How do I achieve a bubbly and golden topping?
Sprinkling shredded cheddar and optional panko breadcrumbs over the mixture before baking creates a crisp golden crust.
- → Is it necessary to cook the pasta al dente?
Yes, cooking pasta until just al dente prevents it from becoming mushy during baking and maintains texture.
- → Can I add extra ingredients for variation?
Adding cooked bacon, sautéed spinach, or roasted vegetables can enhance flavor and variety.