Baked Mac and Cheese with Evaporated Milk Recipe

Naomi Hodkiewicz

On 12/20/2025, 5:41:08 AM

Discover a creamy baked mac and cheese recipe using evaporated milk for extra richness. Easy steps, simple ingredients, and delicious results.

Table of Contents

This article explains why evaporated milk works great in baked mac and cheese—it makes the dish creamier, prevents curdling, and adds subtle sweetness. You’ll find a simple recipe with key ingredients, step-by-step instructions, and tips for perfect results every time. Plus, variations to customize your mac and cheese with proteins, veggies, or different cheeses.

Question

Answer

Why use evaporated milk in mac and cheese?

It makes the sauce creamier, prevents curdling, and adds a subtle sweetness.

What’s the best cheese mix for baked mac and cheese?

A blend of sharp cheddar, mozzarella, and Parmesan works well.

How do you prevent mushy pasta in baked mac and cheese?

Cook the pasta 1 minute less than package instructions.

Can you add proteins or veggies to mac and cheese?

Yes, try bacon, chicken, broccoli, or mushrooms for extra flavor.

How long should you bake mac and cheese?

Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.

Why Use Evaporated Milk in Baked Mac and Cheese

Evaporated milk makes baked mac and cheese creamier and richer without adding extra fat.

It blends smoothly with cheese, creating a velvety sauce that coats the pasta perfectly.

Unlike regular milk, evaporated milk won’t curdle when baked at high temps, keeping your dish smooth.

It also adds a subtle sweetness that balances sharp cheeses like cheddar or gouda.

Benefits of Evaporated Milk in Mac and Cheese

  • Thicker, creamier texture
  • No risk of curdling
  • Enhanced cheese flavor
  • Longer shelf life than fresh milk

For best results, mix evaporated milk with a little water or regular milk to thin it slightly before adding to the cheese sauce.

Simple Ingredients for the Best Baked Mac and Cheese

A great baked mac and cheese starts with quality ingredients. Here’s what you’ll need for a classic recipe with evaporated milk.

Basic Ingredients

  • Elbow macaroni – 12 oz (340g)
  • Evaporated milk – 12 oz (1 can)
  • Shredded cheddar cheese – 2 cups
  • Shredded mozzarella or Monterey Jack – 1 cup
  • Butter – 3 tbsp
  • All-purpose flour – 3 tbsp
  • Salt and black pepper – to taste

Optional Add-Ins

  • Garlic powder – ½ tsp
  • Mustard powder – ½ tsp
  • Breadcrumbs – ½ cup (for topping)
  • Parmesan cheese – ¼ cup (for extra flavor)

For a richer taste, use a mix of sharp cheddar and Gruyère. If you prefer a crispy top, add breadcrumbs before baking.

Step-by-Step Guide to Making Creamy Baked Mac and Cheese

Prep the Pasta

Cook 12 oz elbow macaroni in salted boiling water for 1 minute less than package instructions. Drain and set aside.

Make the Cheese Sauce

  • Melt 3 tbsp butter in a saucepan over medium heat.
  • Whisk in 3 tbsp flour to form a roux. Cook for 1 minute.
  • Slowly pour in 12 oz evaporated milk, whisking constantly.
  • Stir in 2 cups shredded cheddar and 1 cup mozzarella until melted.
  • Season with salt, pepper, and optional garlic/mustard powder.

Combine and Bake

  • Mix cooked pasta with cheese sauce in a large bowl.
  • Transfer to a greased baking dish.
  • Top with breadcrumbs and extra cheese if desired.
  • Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.

Let it rest 5 minutes before serving for the creamiest texture.

Tips for Perfectly Baked Mac and Cheese Every Time

Cook Pasta Al Dente

Boil macaroni 1 minute less than package instructions. It’ll finish cooking in the oven without turning mushy.

Use Room-Temp Ingredients

Take cheese and evaporated milk out of the fridge 30 minutes before cooking. They’ll melt smoother into the sauce.

Layer Cheeses for Best Flavor

Mix sharp cheddar for tang, mozzarella for stretch, and a little Parmesan for depth. Avoid pre-shredded cheese—it doesn’t melt as well.

Don’t Overbake

Pull it from the oven when edges bubble and the top turns golden. Overbaking dries out the sauce.

Rest Before Serving

Let it sit 5–10 minutes after baking. This sets the sauce so it’s creamy, not runny.

Boost Flavor with Simple Add-Ins

  • ½ tsp smoked paprika for warmth
  • 1 tsp Dijon mustard for tang
  • Pinch of nutmeg for depth

Variations to Customize Your Baked Mac and Cheese Recipe

Protein Boost

  • Add cooked bacon bits for smoky crunch
  • Stir in diced ham or shredded rotisserie chicken
  • Mix in sautéed ground beef with taco seasoning

Veggie Twist

  • Fold in steamed broccoli or roasted cauliflower
  • Layer with sautéed mushrooms and spinach
  • Top with sliced tomatoes before baking

Cheese Swaps

  • Use pepper jack for heat
  • Try Gruyère and fontina for nutty richness
  • Add blue cheese crumbles for bold flavor

Crunchy Toppings

  • Crushed Ritz crackers instead of breadcrumbs
  • Panko mixed with melted butter
  • Crushed potato chips for extra saltiness

Sauce Upgrades

  • Stir in 2 tbsp cream cheese for extra creaminess
  • Add a splash of hot sauce for kick
  • Mix in ¼ cup sour cream for tang