Save A rich ultra-creamy baked macaroni and cheese inspired by viral recipes this version uses evaporated milk for a silky luscious sauce that sets it apart from classic mac & cheese. Perfect for comforting dinners or gatherings and sure to be a crowd-pleaser.
I’ve made this macaroni and cheese for family parties and it always disappears within minutes. Using evaporated milk makes for a much smoother sauce that feels restaurant-quality yet is so easy to whip up at home.
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
- Prep & Preheat:
- 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:
- Stir in Dijon mustard garlic powder black pepper salt and smoked paprika.
- Finish Sauce:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches stirring until completely melted and smooth.
- Combine:
- 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.
Save This recipe brings back memories of Sunday dinners when everyone gathered around the table eager for a scoop of bubbling cheesy pasta. It’s now a must-have at our holiday potlucks making every bite nostalgic and special.
Required Tools
Large pot saucepan whisk baking dish grater and colander make prep and cooking simple and efficient for this dish.
Nutritional Information
Each serving packs in 510 calories 27 g fat 44 g carbohydrates and 22 g protein making it satisfyingly rich for main course.
Recipe Variations
Swap cheddar for Gruyère or Monterey Jack add cooked bacon or roasted veggies or toss in some wilted spinach for different versions that keep things fun.
Save Enjoy this ultra-creamy mac & cheese as the highlight of your next family gathering or cozy weeknight. Leftovers taste great the next day too.