Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first discovered this creamy baked mac & cheese when searching for a simple weeknight comfort meal, and now it's a go-to favorite that never fails to impress even picky eaters.
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 Oven:
- 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.
- 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:
- Gradually whisk in evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened for about 2–3 minutes.
- Season:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Melt 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.
- Layer & Top:
- Pour the mixture into the prepared baking dish. Top with additional cheddar cheese and panko breadcrumbs if desired.
- Bake:
- Bake for 15–20 minutes until bubbling and golden on top.
- Rest & Serve:
- Let cool for 5 minutes before serving.
Save This is always the dish my little cousin requests at family gatherings, and we love scooping it out hot, straight from the oven.
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Allergen Information
Contains milk (dairy) and wheat (gluten in pasta and flour). May include mustard, eggs, and soy depending on brands used. Always check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 510, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 22 g
Save Enjoy this ultra-creamy mac & cheese for the perfect comfort meal any night of the week. Leftovers reheat beautifully in the oven for a quick lunch.
Recipe FAQs
- → What makes evaporated milk suitable for the sauce?
Evaporated milk adds a silky texture and creamy richness without heaviness, helping create a smooth sauce consistency.
- → Can I use other cheeses besides cheddar and mozzarella?
Yes, cheeses like Gruyère or Monterey Jack can be substituted for a different flavor profile and melt quality.
- → How do I ensure the pasta remains firm?
Cook the macaroni until just al dente, following package instructions, so it holds shape through baking.
- → Is it necessary to add breadcrumbs on top?
Breadcrumbs are optional but provide a pleasant crunchy contrast to the creamy baked macaroni.
- → What spices enhance the cheese sauce flavor?
Dijon mustard, garlic powder, smoked paprika, and black pepper add depth and a gentle tang to the sauce.