Pin it A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
I first made this version after seeing all the buzz about mac & cheese hacks. The evaporated milk gives it a super smooth cheese sauce that my family now requests every week.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Evaporated milk: 1 x 354 ml (12 oz) can
- Sharp cheddar cheese: 200 g (2 cups), shredded
- Mozzarella cheese: 100 g (1 cup), shredded
- Unsalted butter: 2 tbsp
- All-purpose flour: 1 tbsp
- Dijon mustard: 1 tsp
- Garlic powder: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Salt: 1/2 tsp (or to taste)
- Smoked paprika: 1/4 tsp (optional)
- Cheddar cheese (for topping): 50 g (1/2 cup), shredded
- Panko breadcrumbs: 2 tbsp (optional)
Instructions
- Prepare oven:
- 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.
- Add seasonings:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Add cheeses:
- 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.
- Transfer and 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:
- Let cool for 5 minutes before serving.
Pin it 
Pin it We ate this dish together after school on chilly afternoons. My kids always argue over who gets the crispy corner pieces!
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander
Allergen Information
Contains: Milk (dairy), Wheat (pasta and flour). May contain: mustard, eggs, soy. Always double-check labels if you have allergies.
Nutritional Information (per serving)
Calories: 510, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 22 g
Pin it 
Pin it This mac & cheese is perfect to cozy up with on any night. Make it your own with fun mix-ins or toppings for extra personality.
Recipe Questions & Answers
- → What type of pasta works best in this dish?
Elbow macaroni is ideal as it holds the sauce well and bakes evenly, delivering the classic texture.
- → Can I use other cheeses instead of cheddar and mozzarella?
Yes, Gruyère or Monterey Jack can be used for different melting qualities and flavor profiles.
- → How does evaporated milk affect the sauce texture?
Evaporated milk adds richness and silkiness without heaviness, creating a smooth, luscious sauce.
- → Is it necessary to bake the dish after mixing?
Baking melts the topping to a golden crust and melds flavors, enhancing both texture and taste.
- → Can this dish be prepared ahead of time?
Yes, prepare the sauce and pasta separately, then assemble and bake when ready to serve.
- → What are good accompaniments for this dish?
A crisp green salad or roasted tomatoes add freshness and balance the richness.