Save to Pinterest A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I remember the first time I baked this macaroni & cheese after discovering those popular recipes using evaporated milk. It became a staple in my kitchen, especially on chilly evenings when a cozy meal was just what we needed.
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
- Prepare the Oven:
- Preheat the oven to 180°C (350°F) and 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 as per package instructions. Drain and set aside.
- Make the Sauce Base:
- 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 and 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 Cheese:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine Pasta and Sauce:
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Assemble and Top:
- 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.
- Finish:
- Let cool for 5 minutes before serving.
Save to Pinterest 
Save to Pinterest This mac & cheese never fails to bring my family together for second helpings. Watching everyone dig in and smile always makes my day brighter.
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Nutritional Information
Each serving contains about 510 calories, 27 g fat, 44 g carbohydrates, and 22 g protein.
Notes & Variations
Customize your dish by swapping cheddar for Gruyère or Monterey Jack, or folding in cooked bacon, spinach, or roasted vegetables. Serve alongside a crisp salad.
Save to Pinterest 
Save to Pinterest For the creamiest results, always use freshly shredded cheese. Enjoy this irresistible comfort food straight from the oven!
Recipe FAQs
- → What type of milk is best for a smooth cheese sauce?
Evaporated milk offers a silky texture and rich flavor, creating a creamy base that blends seamlessly with melted cheeses.
- → How do I prevent the cheese sauce from separating?
Gradually melt the cheese into the warm milk mixture over low heat, stirring constantly to maintain a smooth consistency.
- → Can I use other cheeses besides cheddar and mozzarella?
Yes, cheeses like Gruyère, Monterey Jack, or cream cheese can be added for different flavor profiles and creaminess.
- → What is the ideal pasta texture before baking?
Cook the macaroni just until al dente so it holds its shape and doesn’t become mushy during baking.
- → How can I add a crunchy topping?
Sprinkle shredded cheddar and panko breadcrumbs on top before baking to achieve a golden, crispy crust.
- → Are there vegetarian options to enhance the dish?
Adding sautéed spinach, roasted vegetables, or a fresh green salad pairs well and adds variety without meat.