Save to Pinterest A rich and ultra-creamy baked macaroni and cheese inspired by viral internet recipes, this version uses evaporated milk for a silky and luscious sauce that coats every bite.
I first made this mac & cheese when looking for an easy yet decadent option that didn't require making a roux from scratch. The evaporated milk really transformed the sauce into something rich and restaurant-worthy, earning rave reviews from my friends.
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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
- Prep 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.
- 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 and 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.
- Melt 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 & 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.
- Rest & Serve:
- Let cool for 5 minutes before serving.
Save to Pinterest This mac & cheese is always requested at family gatherings, especially by my niece who insists it's better than any boxed version. It's the one dish guaranteed to bring everyone to the table for seconds.
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Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Allergen Information
Contains: Milk (dairy), Wheat (gluten in pasta and flour). May contain: Mustard (check Dijon), eggs (if using enriched pasta), soy (check cheese and breadcrumbs). Always double-check product labels if you have allergies.
Nutritional Information
Per serving: Calories 510, Total Fat 27 g, Carbohydrates 44 g, Protein 22 g.
Save to Pinterest 
Serve immediately for the best texture and flavor. Leftovers reheat beautifully with a splash of milk stirred in.
Common Recipe Questions
- → What makes the sauce creamy?
Using evaporated milk combined with melted cheddar and mozzarella cheeses creates a rich, silky sauce that coats the pasta evenly.
- → Can I add toppings?
Yes, a sprinkle of cheddar cheese and panko breadcrumbs can be added on top before baking for a crunchy, golden crust.
- → How do I avoid overcooking the pasta?
Cook the macaroni until just al dente according to package instructions, then drain to maintain firmness during baking.
- → Are there seasoning options?
The sauce includes Dijon mustard, garlic powder, black pepper, salt, and optional smoked paprika to enhance taste and complexity.
- → Can I modify the cheese types?
Yes, swapping cheddar for Gruyère or Monterey Jack adds different flavor profiles while maintaining meltiness.
