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Mac & Cheese Evaporated Milk

Featured in: Quick Cozy Plates

This baked macaroni delivers an ultra-creamy texture by incorporating evaporated milk into a rich cheese sauce blending sharp cheddar and mozzarella. The sauce is gently thickened with butter and flour, seasoned with Dijon mustard, garlic, and smoky paprika, then combined with perfectly cooked elbow macaroni. Topped with cheddar and optional panko breadcrumbs, it's baked to golden perfection, offering a luscious and comforting main dish ready in just 40 minutes.

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Updated on Tue, 18 Nov 2025 15:04:00 GMT
Golden, bubbly Mac & Cheese, with a creamy cheese sauce, perfect for a cozy dinner. Save
Golden, bubbly Mac & Cheese, with a creamy cheese sauce, perfect for a cozy dinner. | sizzlebloom.com

A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.

I first tried making mac & cheese with evaporated milk after seeing how popular it became online. The sauce truly turns out silkier and indulgent every time.

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

Prepare:
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 macaroni until just al dente following package directions. Drain and set aside.
Make Roux:
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook stirring for 1 minute until bubbly but not browned.
Add Milk:
Gradually whisk in 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.
Add Cheese:
Reduce heat to low. Add cheddar and mozzarella cheese in batches, stirring until completely melted and smooth.
Combine:
Add drained macaroni to sauce and stir to coat evenly.
Assemble:
Pour mixture into prepared baking dish. Top with remaining cheddar and panko breadcrumbs (if using).
Bake:
Bake for 15–20 minutes until bubbling and golden on top.
Finish:
Let cool 5 minutes before serving.
A close-up of baked Mac & Cheese shows a generous portion of cheesy goodness ready to eat. Save
A close-up of baked Mac & Cheese shows a generous portion of cheesy goodness ready to eat. | sizzlebloom.com

We always make this for family movie night and the pan disappears fast every single time. Kids love scooping the gooey pasta and there are never any leftovers.

Required Tools

Large pot, saucepan, whisk, baking dish, grater, colander

Allergen Information

Contains milk (dairy) and wheat (gluten in pasta and flour). May contain mustard, eggs (if using enriched pasta), soy (check cheese and breadcrumbs). Always check product labels if you have allergies.

Nutritional Information (per serving)

Calories: 510, Total Fat: 27 g, Carbohydrates: 44 g, Protein: 22 g

Homemade Mac & Cheese with evaporated milk, perfectly baked and ready to scoop out. Save
Homemade Mac & Cheese with evaporated milk, perfectly baked and ready to scoop out. | sizzlebloom.com

Serve hot straight from the oven for best texture. Leftovers reheat well with a splash of milk for creaminess.

Common Questions

→ What makes evaporated milk ideal for the sauce?

Evaporated milk adds a creamy richness without extra fat, creating a smooth, silky texture ideal for melting cheese smoothly.

→ Can I substitute the cheeses used?

Yes, sharp cheddar can be swapped with Gruyère or Monterey Jack for different depths of flavor while maintaining meltability.

→ How to achieve the best texture for the macaroni?

Cook macaroni until just al dente to avoid mushiness and ensure it holds shape after baking.

→ What is the purpose of the Dijon mustard in the sauce?

Dijon mustard adds subtle tang and enhances the overall flavor complexity of the cheese sauce.

→ Are panko breadcrumbs necessary for topping?

Panko breadcrumbs add a crispy, golden crust, but topping is optional depending on preference.

→ Can this dish be prepared ahead of time?

Yes, assemble the sauce and pasta, store chilled, then bake when ready for fresh serving.

Mac & Cheese Evaporated Milk

A baked macaroni dish featuring a silky cheese sauce made with evaporated milk and sharp cheddar.

Setup Duration
10 min
Heat Duration
30 min
Complete Duration
40 min
Created by Emily Dawson

Classification Quick Cozy Plates

Skill Level Easy

Heritage American

Output 4 Portions

Nutrition Labels Meat-Free

Components

Pasta

01 8 oz elbow macaroni

Cheese Sauce

01 12 oz evaporated milk
02 2 cups shredded sharp cheddar cheese
03 1 cup shredded mozzarella cheese
04 2 tbsp unsalted butter
05 1 tbsp all-purpose flour
06 1 tsp Dijon mustard
07 1/2 tsp garlic powder
08 1/4 tsp ground black pepper
09 1/2 tsp salt (adjust to taste)
10 1/4 tsp smoked paprika (optional)

Topping

01 1/2 cup shredded cheddar cheese
02 2 tbsp panko breadcrumbs (optional)

Method Steps

Phase 01

Prepare baking dish and oven: Preheat the oven to 350°F and grease a medium baking dish.

Phase 02

Cook macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package instructions. Drain and set aside.

Phase 03

Make roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute until bubbly but not browned.

Phase 04

Incorporate evaporated milk: Gradually whisk in the evaporated milk and bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.

Phase 05

Season sauce: Stir in Dijon mustard, garlic powder, ground black pepper, salt, and smoked paprika if using.

Phase 06

Add cheeses: Reduce heat to low and add the shredded cheddar and mozzarella cheeses in batches, stirring until melted and smooth.

Phase 07

Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir to coat evenly.

Phase 08

Assemble and top: Transfer the mixture into the prepared baking dish and sprinkle with shredded cheddar cheese and panko breadcrumbs if using.

Phase 09

Bake: Bake in the preheated oven for 15–20 minutes until the top is bubbling and golden brown.

Phase 10

Rest before serving: Allow the dish to cool for 5 minutes before serving.

Kitchen Tools

  • Large pot
  • Saucepan
  • Whisk
  • Baking dish
  • Grater
  • Colander

Dietary Alerts

Always review ingredients individually for potential allergens and seek professional medical guidance when uncertain.
  • Contains milk (dairy) and wheat (gluten in pasta and flour). May contain mustard, eggs, and soy depending on ingredient brands.

Dietary Information (per portion)

Values shown are estimates and shouldn't replace professional medical consultation.
  • Energy Value: 510
  • Fats: 27 g
  • Carbohydrates: 44 g
  • Proteins: 22 g