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.
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)
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.
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.
Save 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.