Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first made this for my family on a chilly weekend and was amazed how simple ingredients turned into a comforting masterpiece that everyone devoured.
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
- Preheat Oven:
- Preheat oven to 180°C (350°F). Grease a medium baking dish.
- Cook Macaroni:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente according to package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat, melt butter. Whisk in 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 about 2–3 minutes.
- Season Sauce:
- 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 melted and smooth.
- Combine:
- Add drained macaroni to cheese sauce. Stir to coat evenly.
- Assemble:
- Pour mixture into 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.
- Rest:
- Let cool for 5 minutes before serving.
Save This creamy mac & cheese has become a tradition at our family gatherings, always sparking smiles and requests for seconds from kids and adults alike.
Recipe Variations
Add cooked bacon, sautéed spinach, or roasted vegetables for a hearty twist, and swap cheddar for Gruyère or Monterey Jack as your favorite melting cheese.
Serving Suggestions
Pair this mac & cheese with a crisp green salad or roasted tomatoes for a complete meal.
Nutrition Information
This dish provides approximately 510 calories, 27 g fat, 44 g carbohydrates, and 22 g protein per serving.
Save Bring comfort and cheer to your table with this creamy classic mac & cheese. It reheats beautifully for easy leftovers.
Recipe Guide
- → What type of pasta works best?
Elbow macaroni is ideal for this dish as it holds the creamy sauce well, but small pasta shapes like shells or penne also work.
- → Can I substitute the evaporated milk?
Evaporated milk creates a silky sauce, but you can use whole milk with a bit of cream for similar richness.
- → How can I make the sauce extra creamy?
Adding cream cheese or swapping cheddar for Gruyère enhances the silkiness and depth of flavor.
- → Is it possible to add toppings?
The dish can be topped with extra cheddar and panko breadcrumbs to create a golden, crunchy finish.
- → What herbs or spices complement the flavors?
A pinch of smoked paprika, garlic powder, and Dijon mustard adds subtle warmth and complexity.