Pin this A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first made this mac & cheese for a weekend dinner after seeing it trending online. Using evaporated milk surprised my family with its smooth, rich flavor and just the right amount of cheesiness.
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 & 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.
- 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 & Thicken:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
- Season:
- 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.
- Transfer & Top:
- 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.
- Cool & Serve:
- Let cool for 5 minutes before serving.
Pin this My kids love scooping their portions straight from the bubbling hot dish. It's a must-have for cozy evenings and always brings smiles to the table.
Notes & Variations
For extra creaminess, stir in 2 tbsp cream cheese when adding the cheddar and mozzarella. Try swapping cheddar for Gruyère or Monterey Jack, or add cooked bacon, spinach, or roasted vegetables for a flavorful twist.
Serving Suggestions
This macaroni and cheese pairs perfectly with a crisp green salad or roasted tomatoes for a complete meal.
Nutrition & Allergens
Each serving contains approximately 510 calories, 27 g fat, 44 g carbohydrates, and 22 g protein. Always check product labels for potential allergens such as mustard, eggs or soy.
Pin this Enjoy every spoonful of this ultra-creamy mac & cheese. Simple ingredients create comfort food magic for any occasion.
Recipe FAQs
- → What makes the sauce creamy without cream?
Evaporated milk replaces cream, providing a silky texture when combined with melted cheddar and mozzarella cheeses and a butter-flour roux base.
- → How to prevent the macaroni from becoming mushy?
Cook the elbow macaroni just until al dente, then drain and set aside before mixing with the cheese sauce to maintain firm texture.
- → Can I add other cheeses for different flavors?
Yes, swapping cheddar with cheeses like Gruyère or Monterey Jack can offer new tastes while preserving meltability.
- → Is it necessary to use Dijon mustard in the sauce?
Dijon mustard adds subtle tang and depth; omitting it may reduce complexity but won't disrupt the creamy texture.
- → What toppings enhance the baked mac and cheese?
Extra shredded cheddar and panko breadcrumbs create a golden, crunchy crust that contrasts the creamy interior.