Save to Pinterest A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky luscious sauce.
Mac & cheese has always been a cozy favorite for my family and friends: this version became an instant hit at our last game night. It's so easy yet tastes absolutely decadent.
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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
- Preheat Oven:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook 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 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 & Seasonings:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened about 2–3 minutes. Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Add Cheeses:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine Pasta & Sauce:
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Assemble:
- 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 & Serve:
- Let cool for 5 minutes before serving.
Save to Pinterest The last time I made this for my niece, she said it tasted better than any boxed version. Watching everyone go back for seconds made it even more special.
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Recipe Variations
Add cooked bacon sautéed spinach or roasted vegetables for variation. You can also swap cheddar for Gruyère or Monterey Jack for a different flavor profile.
Serving Suggestions
Serve alongside a crisp green salad or roasted tomatoes for a perfect main meal. The leftovers are excellent reheated for lunch.
Nutrition Information
Each serving has about 510 calories 27 g fat 44 g carbohydrates and 22 g protein making it hearty and satisfying.
Save to Pinterest 
This mac & cheese with evaporated milk is so easy and makes comfort food feel special. Enjoy every creamy cheesy bite with someone you love.
Common Recipe Questions
- → What makes evaporated milk ideal for the sauce?
Evaporated milk adds a silky smoothness and richness without heaviness, creating a creamy texture that blends well with cheeses.
- → Can other cheeses substitute for cheddar and mozzarella?
Yes, melting cheeses like Gruyère or Monterey Jack can be used to vary flavor and creaminess while maintaining a smooth sauce.
- → How to achieve perfectly cooked pasta for baking?
Cook elbow macaroni just al dente until tender but firm, then drain well before mixing with the cheese sauce to avoid mushiness.
- → What is the purpose of Dijon mustard in the sauce?
Dijon mustard adds a subtle tangy depth that enhances the overall flavor balance of the creamy cheese sauce.
- → Is it necessary to use panko breadcrumbs as a topping?
Panko provides a crispy golden crust but can be omitted or replaced depending on texture preference.
