Pin A rich and ultra-creamy baked macaroni and cheese, inspired by viral recipes, uses evaporated milk for a silky luscious sauce you won't forget. This comforting dish combines cheesy goodness with ease for a true crowd-pleaser.
I first tried this mac & cheese with evaporated milk after seeing it everywhere online. It’s now my shortcut for weeknight dinners because everyone asks for seconds and there’s never any left over.
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 and Prepare:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook 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 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 Sauce:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Melt 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 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 This was the first casserole my siblings learned to make & every family gathering since, someone requests it! We love adding panko breadcrumbs for crunch, but no matter how it's topped, it disappears fast.
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander.
Allergen Information
Contains milk (dairy) and wheat (gluten in pasta and flour). May contain mustard, eggs (if using enriched pasta), and soy (check cheese and breadcrumbs). Always double-check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 510, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 22 g.
Pin Enjoy warm as a main dish or alongside a crisp salad. Leftovers reheat perfectly the next day for fuss-free comfort!
Recipe Q&A
- → What makes evaporated milk ideal for this dish?
Evaporated milk provides a rich, creamy texture without excessive heaviness, contributing to a smooth and silky sauce that binds the pasta well.
- → Can I use other cheeses besides cheddar and mozzarella?
Yes, cheeses like Gruyère or Monterey Jack can be used to vary flavor and meltiness while maintaining creaminess.
- → Is it necessary to cook the pasta al dente before baking?
Cooking pasta al dente ensures it holds shape and texture after baking, preventing it from becoming mushy.
- → How can I add extra creaminess to the sauce?
Incorporate cream cheese into the sauce for a richer, creamier consistency and enhanced flavor depth.
- → What purpose do the panko breadcrumbs serve?
Panko breadcrumbs add a crunchy golden topping that contrasts nicely with the creamy interior after baking.
