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.
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
- 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.
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.