Save It A rich ultra-creamy baked macaroni and cheese inspired by viral recipes this American classic uses evaporated milk for a silky luscious sauce that coats every bite.
I still remember the first time I tried using evaporated milk in my mac & cheese after seeing it all over the internet: the results were so luxuriously creamy that my family instantly declared it their new favorite way to eat this dish.
Ingredients
- Elbow macaroni: 250 g (8 oz)
- Evaporated milk: 1 x 354 ml (12 oz) can
- Sharp cheddar cheese, shredded: 200 g (2 cups)
- Mozzarella cheese, shredded: 100 g (1 cup)
- 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 (or to taste): 1/2 tsp
- Smoked paprika (optional): 1/4 tsp
- Cheddar cheese, shredded (for topping): 50 g (1/2 cup)
- Panko breadcrumbs (optional): 2 tbsp
Instructions
- Prep the oven and dish:
- 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 evaporated milk:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
- Season the sauce:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Melt in cheeses:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine pasta and sauce:
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Assemble and top:
- Pour the mixture into the prepared baking dish. Top with the additional cheddar cheese and panko breadcrumbs, if using.
- Bake and rest:
- Bake for 15–20 minutes until bubbling and golden on top. Let cool for 5 minutes before serving.
Save It This recipe has become our go-to for family movie nights because everyone can help stir and, of course, sneak bites of cheese along the way.
Serving Suggestions
Enjoy the macaroni and cheese as a main dish with a crisp green salad or simple roasted tomatoes to add balance and freshness to your meal.
Variations
Add cooked bacon, sautéed spinach, or roasted vegetables to customize your mac & cheese and keep things interesting for everyone at the table.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot and creamy, adding a splash of milk as needed.
Save It Try this mac & cheese with evaporated milk and discover a new favorite comfort food that comes together in under an hour—perfect for any night of the week.
Common Questions About Recipes
- → What makes the sauce so creamy?
Evaporated milk combined with melted sharp cheddar and mozzarella cheeses creates a smooth, rich, and silky sauce that coats the pasta thoroughly.
- → Can I use different cheeses?
Yes, cheeses like Gruyère or Monterey Jack can replace or be mixed with cheddar for varied flavors and meltiness.
- → Is it necessary to bake the dish?
Baking helps develop a golden, bubbling top and melds flavors, but you can enjoy it immediately after cooking for a creamier texture.
- → How do I prevent the sauce from being grainy?
Slowly melting cheese into warm evaporated milk over low heat while stirring prevents clumping and graininess.
- → Are there options for toppings?
Yes, shredded cheddar and panko breadcrumbs are used for a crunchy topping, but you can also add herbs or crispy bacon for extra texture.