Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I made this dish for a family movie night, and everyone loved how velvety the sauce turned out. Using evaporated milk really makes the difference for that melt-in-your-mouth cheese experience.
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Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Evaporated milk: 1 x 354 ml (12 oz) can for the sauce
- Sharp cheddar cheese: 200 g (2 cups), shredded
- Mozzarella cheese: 100 g (1 cup), shredded
- 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: 1/2 tsp (or to taste)
- Smoked paprika: 1/4 tsp (optional)
- Cheddar cheese for topping: 50 g (1/2 cup), shredded
- Panko breadcrumbs: 2 tbsp (optional)
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Instructions
- Preheat & Prepare Dish:
- 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.
- Start Cheese Sauce:
- 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 & Thicken:
- 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.
- Add Cheese:
- 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.
- Prepare for Baking:
- 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.
- Finish & Serve:
- Let cool for 5 minutes before serving.
Save This mac & cheese always brings my sister and me together for laughter at mealtime, everyone diving in for second helpings.
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Required Tools
Large pot, saucepan, whisk, baking dish, grater, and colander will make prep easy and cleanup quick.
Notes
For extra creaminess, add 2 tbsp cream cheese to the sauce or swap cheddar for Gruyère or Monterey Jack. Bacon, spinach, or veggies boost flavor; serve with salad or roasted tomatoes.
Nutritional Information
Each serving contains about 510 calories, 27 g fat, 44 g carbohydrates, and 22 g protein.
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This is comfort in every bite and always disappears fast, so don't expect leftovers!
Recipe FAQ Section
- → How do I ensure the cheese sauce is smooth?
Whisk the evaporated milk gradually into the butter-flour roux over medium heat, stirring constantly to avoid lumps and achieve a creamy consistency.
- → Can I substitute the cheeses used?
Yes, Gruyère or Monterey Jack work well as alternatives for melting cheeses, providing different flavor profiles without losing creaminess.
- → What is the purpose of Dijon mustard in the sauce?
Dijon mustard adds a subtle tang and depth, enhancing the overall flavor without overpowering the creamy texture.
- → How can I make the topping extra crunchy?
Mix panko breadcrumbs with shredded cheddar cheese before sprinkling atop to create a crisp, golden crust after baking.
- → Is there a way to make this dish creamier?
Adding a couple of tablespoons of cream cheese into the sauce increases richness and smoothness for an ultra-luxe texture.
