Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I discovered this recipe after seeing so many viral mac & cheese videos online, and the version with evaporated milk really does make an unforgettable sauce. My family loves this for weeknight dinners or special occasions.
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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)
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Instructions
- Prepare Oven and Dish:
- 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 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.
- 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:
- 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.
- Serve:
- Let cool for 5 minutes before serving.
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This mac & cheese brought back memories of childhood family gatherings, where everyone would race to get the crustiest corner pieces from the baking dish.
Required Tools
Large pot, saucepan, whisk, baking dish, grater and colander are necessary for perfect preparation.
Allergen Information
Contains milk (dairy) and wheat (gluten) from pasta and flour. May contain mustard, eggs, and soy. Always check labels carefully if you have allergies.
Nutritional Information
Each serving contains about 510 calories, 27 g total fat, 44 g carbohydrates and 22 g protein.
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Save This mac & cheese is simple, crowd-pleasing, and guaranteed to disappear fast at any dinner table!
Recipe FAQ
- → What is the role of evaporated milk in the sauce?
Evaporated milk creates a silky, smooth base that enhances creaminess without overpowering the cheese flavors.
- → Can I substitute the cheeses used?
Yes, swapping cheddar or mozzarella with cheeses like Gruyère or Monterey Jack offers delightful variations in taste and texture.
- → How do I achieve a crispy topping?
Sprinkle shredded cheddar cheese and panko breadcrumbs over the macaroni before baking to get a golden, crunchy crust.
- → Is it possible to add vegetables to the dish?
Yes, ingredients like sautéed spinach, roasted tomatoes, or cooked bacon can be stirred in for added flavor and nutrition.
- → What cooking tools are essential for this dish?
A large pot for boiling pasta, a saucepan for the sauce, a whisk for smooth mixing, and a baking dish for finishing in the oven are key.
- → How long should the baked dish cool before serving?
Let it rest about 5 minutes after baking to allow the sauce to set slightly for easier serving.
