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This is the best evaporated milk mac and cheese recipe! The easy baked mac and cheese consist of a rich, decadent cheese sauce, topped with a crispy breadcrumb topping. The perfect comfort food dinner and holiday side dish! Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Easy baked mac and cheese with evaporated milkWe all love the comfort food quality of pasta and cheese sauce, right? And there a countless macaroni and cheese recipes out there, from quick and easy (like this simple no-flour mac and cheese) to fancy (such as this Tuscan chicken mac and cheese). Still, I always come back to this amazing evaporated milk mac and cheese recipe! The cheese sauce is so luxurious + creamy, and everything is baked to crisp, golden perfection. And it really doesn’t take more effort than preparing a box of the pre-made stuff. You can serve this easy baked macaroni and cheese as a quick main course (think mac and cheese casserole) or as a side dish. It’s a must-have side for family get-togethers, special celebrations, and holidays like Thanksgiving and Christmas. Are you short on time? CLICK HERE to go to the recipe right away or tap the Jump-To-Recipe button at the top of this page. Reasons to love evaporated milk mac and cheese
IngredientsThe great thing about evaporated milk mac and cheese is that the ingredients are simple. I bet you probably already have most of them in your kitchen. Refer to the recipe card further down for specific measurements.
Why use evaporated milk for mac and cheese?Evaporated milk provides creaminess and body to the mac and cheese sauce without the fat and heaviness of actual cream. If you never tried a macaroni and cheese recipe with evaporated milk, you should! I’m confident that you’ll fall in love with the creamy texture! What can I use instead of evaporated milk?Don’t have evaporated milk? No problem! Simply substitute regular milk or half-and-half instead of evaporated milk. Whole milk is best, but you could also use 2% if you prefer a light cheese sauce. Can I use pre-shredded cheese?No, please don’t! For the creamiest, tastiest results, I highly recommend shredding your own cheese from a block of cheese. Pre-shredded cheese is coated in additives that prevent it from sticking together. These additives change the way the cheese melts and can make the sauce grainy. Can I skip the topping?Of course! Actually, you can skip the baking if you prefer. The mac and cheese are ready to eat right after tossing the noodles with the cheese sauce. Just be sure to cook the pasta until al dente. How to make evaporated milk mac and cheeseThis macaroni and cheese recipe with evaporated milk is straightforward and beginner-friendly. And because evaporated milk cheese sauce is so simple, it will become a go-to for your family! Here’s a rundown of each step: Step 1: Preheat oven
Step 2: Make topping
Step 3: Cook pasta
Step 4: Drain and toss
Step 5: Cook sauce
Step 6: Add cheese
Step 7: Bake
Step 8: Serve
Tips for the best mac and cheeseAfter many years of making this recipe, I’ve assembled a list of helpful tips for making perfectly creamy mac and cheese with evaporated milk!
Make-ahead & storage instructionsMaking evaporated milk mac and cheese ahead of timeTo make this recipe ahead of time, prepare the mac and cheese as directed, but don’t bake it or add the topping. Instead, transfer the pasta and cheese into the baking dish, let it cool completely, then cover with plastic wrap (cling film), and refrigerate for up to 2 days. When ready to serve, allow the dish to come to room temperature before baking, for about 20 minutes. If the pasta seems too dry (cold mac and cheese usually does), stir in a few tablespoons of milk until the texture becomes creamier. Then add the topping and bake. Easy! How to store evaporated milk mac and cheeseStore leftover evaporated milk mac and cheese in an airtight container in the fridge and consume within 3 to 4 days. Make sure the dish is entirely cooled before refrigerating. Reheat evaporated milk mac and cheeseBefore reheating, stir in 2 to 3 tablespoons evaporated milk to loosen the pasta. Then cover and reheat in the microwave in short bursts until heated through. Can I freeze this?Yes, you can freeze baked mac and cheese. Transfer the cooled mac and cheese into an airtight container and freeze for up to 2 months. Allow to thaw overnight in the refrigerator. You can also keep it in the baking dish, covered tightly with foil. When it’s time to eat, bake the frozen mac and cheese, covered with foil for the first 40 minutes, at 350°F / 180°C / gas mark 4 for 1 hour. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes IngredientsPasta
Mac and Cheese Sauce
Topping (optional)
Instructions
NotesQuick Tips
Evaporated MilkYou need a 12-oz can of evaporated milk. If you have a 15-oz can, don’t use it all, or you might end up with too much sauce. Evaporated milk provides creaminess and body to the mac and cheese sauce without the fat and heaviness of actual cream. Evaporated Milk SubstituteYou can substitute regular milk or half-and-half in place of evaporated milk. Whole milk is best, but you could also use 2% if you prefer a light cheese sauce. Cheese OptionsI used sharp cheddar, but you can use a variety of cheeses such as gruyere, Monterey Jack, Fontina, gouda, Emmental, or Havarti. How to store leftover mac and cheeseStore leftover evaporated milk mac and cheese in an airtight container in the refrigerator for 3 to 4 days. The dish can also be frozen in a freezer-friendly container for up to 2 months. Nutrition Information:Yield:6Serving Size:1Amount Per Serving: Calories: 435Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 1313mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 15g FAQ’sShould I cover mac and cheese while baking?No, it isn’t necessary to cover evaporated milk mac and cheese as it bakes. In fact, baking uncovered is a must because we want the topping to get crispy and golden brown. What is the best cheese for mac and cheese?You have many great options for mac and cheese! My favorites are sharp cheddar, gruyere, Monterey Jack, Fontanini, and gouda. I used sharp white cheddar because it’s rich, melts well, and gives a smooth flavor. What’s the best pasta for mac and cheese?Any short noodles that hold the sauce work. Elbow macaroni, farfalle, penne, small shells, rotini, and cavatappi would be all good options. Why did my baked mac and cheese come out dry?Mac n cheese with evaporated milk can dry if baked for too long, so follow the recommended cooking time. If the topping isn’t golden by the time the baking time is up, simply put it under a broiler to toast the breadcrumbs. Another reason for dry mac and cheese is using more noodles than the recipe calls for. There needs to be enough cheese sauce to generously coat every bit of pasta. What can you serve with evaporated milk mac and cheese?Evaporated milk macaroni and cheese go well with so many things! It’s a great side for meat, chicken, and turkey and pairs well with veggies like roasted broccoli or Brussel sprouts. To transform your baked mac and cheese into a full meal, add 2 cups cooked vegetables, 1 cup shredded chicken, or diced ham to your mac and cheese before baking. Can I use evaporated milk instead of milk for mac and cheese?Evaporated milk works great in mac and cheese and makes the sauce rich and creamy.
Do you put evaporated milk in baked mac and cheese?In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese.
Why use evaporated milk for mac and cheese?Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness.
How do I make Velveeta mac and cheese better?You can turn that packet of powdered cheese into a creamy, delicious sauce with a few quick additions: whole milk, butter, American cheese, and a sprinkle of grated Parmesan. Get the recipe at Loaves and Dishes. A crispy layer of breadcrumbs will give your mac and cheese a little extra oomph.
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