Pin it A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first tried making mac & cheese with evaporated milk after seeing its popularity in viral recipes. The irresistible creaminess won over my family at our Sunday dinner, and now it is our go-to comfort dish for busy weekends.
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
- Prep the oven and dish:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook the pasta:
- 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.
- Add cheese:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine & assemble:
- Add the drained macaroni to the cheese sauce and stir to coat evenly. 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.
Pin it My kids always ask for mac & cheese during cozy movie nights, and this version with evaporated milk is a surefire way to get everyone smiling around the table.
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Allergen Information
Contains dairy (milk), gluten (in pasta and flour), and potentially mustard, eggs, or soy depending on ingredient brands.
Nutritional Information
Per serving: Calories 510, Total Fat 27 g, Carbohydrates 44 g, Protein 22 g
Pin it Serve straight from the oven for maximum meltiness. Enjoy every creamy bite!
Recipe FAQs
- → What type of cheese works best for the sauce?
Sharp cheddar and mozzarella blend smoothly to create a rich, creamy texture with balanced flavor.
- → Can I use a different pasta shape?
Elbow macaroni is traditional, but other short pasta like shells or penne also hold the sauce well.
- → How does evaporated milk affect the sauce?
It adds a silky smoothness and richness without heaviness, enhancing creaminess in the baked dish.
- → What is the purpose of Dijon mustard in the sauce?
Dijon mustard adds a subtle tang that balances the rich cheeses and brings depth to the flavor.
- → How can I make the topping crispy?
Sprinkling panko breadcrumbs mixed with shredded cheddar on top before baking creates a golden, crunchy finish.