Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes uses evaporated milk to create a silky, luscious sauce that tastes just like comfort food should.
I remember the first time I baked this macaroni & cheese for my friends on a chilly evening: everyone couldn&t stop talking about how velvety the sauce was. Now it's my go-to when I want something decadent but simple to prepare.
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 the oven to 180°C (350°F). Grease a medium baking dish.
- Boil 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 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 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 
Save My kids now request this mac & cheese at every family event: it brings everyone to the table and disappears fast with just smiles and laughter left behind.
Variations
Try swapping cheddar for Gruyère or Monterey Jack, or stir in cooked bacon, spinach, or roasted vegetables for a twist on the classic.
Serving Suggestions
Serve with a crisp green salad or roasted tomatoes for a balanced meal, and don&t forget freshly cracked pepper on top.
Allergen & Nutrition Info
Contains milk and wheat. May also contain mustard, eggs, or soy. Each serving: 510 calories, 27 g fat, 44 g carbohydrates, 22 g protein.
Save 
Save This creamy baked mac & cheese proves you don&t need fancy tricks to create real comfort: just simple steps, good cheese, and lots of smiles around your table.
Cooking Guide
- → What makes the sauce ultra-creamy?
The use of evaporated milk combined with melted sharp cheddar and mozzarella creates a silky, rich cheese sauce that coats the pasta evenly.
- → Can I use other cheeses instead of cheddar?
Yes, Gruyère or Monterey Jack work well as alternatives, offering different melting characteristics and flavors.
- → How do I achieve a crispy topping?
Topping the dish with shredded cheddar and panko breadcrumbs before baking gives a deliciously golden and crunchy finish.
- → Is it necessary to cook the pasta al dente before baking?
Yes, cooking the elbow macaroni just until al dente ensures it retains a pleasant texture after baking without becoming mushy.
- → What spices enhance the cheese sauce?
Dijon mustard adds tang, garlic powder brings warmth, and smoked paprika offers subtle depth; black pepper and salt balance the flavors.