Mac And Cheese From Scratch

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Last Updated on June 12, 2024 by Toya

Ready for an easy recipe for mac and cheese with evaporated milk? This recipe right here is all you will need.

Made with a handful of staple ingredients, this recipe can be made in under 40 minutes and serves the entire family. It is perfect for you if you’re looking for a way to replace milk in a mac and cheese recipe.

When it comes to mac and cheese recipes, they’re usually made using milk. But, you can make a delicious creamy mac and cheese dish with evaporated milk, and I’ll show you how.

Why use evaporated milk in mac and cheese?

Mac and cheese needs a creamy liquid to help add moisture and creaminess to the dish. Any kind of milk can accomplish this goal, but each to varying degrees and with different results in terms of flavors, richness, taste, and more.

Evaporated milk can be used to achieve this goal since it is creamy and delicious, and adds a nice, rich flavor to the creamy pasta. 

Ingredients for evaporated milk macaroni and cheese

Elbow macaroni – Elbow macaroni is the classic pasta used in most mac and cheese recipes. I used elbow macaroni in this recipe since it’s what I use all the time. However, you can also use your favorite small pasta, such as rigatoni or penne.

All purpose flour – ½ cup is all you need for this recipe.

Cheddar cheese – I used medium cheddar here. Cheddar cheese adds a robust, tangy flavor and a creamy, gooey texture to mac and cheese. Also, cheddar’s excellent melting properties help create a rich, cohesive cheese sauce that coats the pasta perfectly

Gruyere Cheese – Gruyere creates a smooth, velvety cheese sauce that complements the sharper taste of cheddar

Evaporated milk – The star of the recipe, evaporated milk, will give you a nice, rich, creamy baked mac and cheese. I use the carnation brand since it is always available in my area. I like to dilute it with equal parts water, but, you can use it as is straight from the can. If you need some, you can get it on Amazon. Or you can try to use other brands as well. 

Butter – Used to add some richness and flavor to the pasta sauce. I used salted butter, but unsalted works fine too.

Paprika (for color) – This ingredient is completely optional, but I used it to give my mac and cheese that nice orange color. 

Garlic powder – I used this to help add some wonderful garlicky notes to the mac and cheese pie. You can also choose to add some other spices like Italian seasoning, onion powder, etc.

Onion powder – This seasoning helps to round out the flavors, making the cheese sauce more complex and delicious.

Salt and pepper – A pinch of salt and a pinch of black pepper will help bring the whole recipe together. 

How to make mac and cheese with evaporated milk

To make this homemade mac and cheese with evaporated milk, first, gather all the ingredients in one place and preheat your oven to 375°F (190°C).

Next, bring 4-6 cups of water and 1 teaspoon of salt to a boil in a large pot. Then add the elbow macaroni to the boiling water and cook for 12–15 minutes.

Pour the cooked elbow macaroni into a colander to drain and place to the side, reserved for later.

Then, in a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes, until the mixture is lightly golden and bubbly.

Gradually whisk in the milk, continuing to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.

Stir in the 1 cup of cheddar and 1/2 cup of Gruyere cheeses until melted and smooth. Then add another 1 cup of cheddar and 1/2 cup of Gruyere cheese and stir again until melted. Lastly, add the garlic powder, onion powder, and paprika powder, and season with salt and pepper to taste.

Next, pour the cooked elbow macaroni into the cheese sauce and mix well until all the macaroni is properly coated with the sauce.

Transfer the mac and cheese to a greased 9×13-inch baking dish.

Sprinkle the top with the last 2 cups of cheese and bake for 20 – 25 minutes, until the cheese is bubbly and lightly golden brown.  

Variations

Add some Velveta – For even more creaminess, add some Velveta to the recipe. 

Use whole milk – If you have no evaporated milk, you can substitute with whole milk. Whole milk adds a rich, creamy texture and a slight sweetness to mac and cheese, enhancing its overall flavor and mouthfeel.

Storing and reheating

• To store: Place the cooked macaroni and cheese in a shallow, airtight container and place them in the refrigerator. The leftovers will last for 3 to 5 days.
• To reheat: Preheat the oven to 375 degrees F. Lightly butter a baking dish and place the leftovers in the dish. Cover the dish with foil, then bake for about 10–15 minutes.