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Mac and Cheese With Evaporated Milk

By Victoria · On: Feb 15, 23 · Last Modified: Mar 17, 23

31 shares

This Mac and Cheese made with evaporated milk is the ultimate comforting and flavorful crowd-pleaser dish. Whether you’re looking for an easy weeknight dinner or a comforting side dish, this recipe will become a favorite in your household. It is an easy and delicious casserole that is perfect for any ocassions. No matter if is a regular day or a special holiday like Thanksgiving, Christmas, or Easter.

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Fork holding a creamy mac and cheese macaroni.

This mac and cheese is made with a combination of creamy evaporated milk, mozzarella and cheddar cheese, tender macaroni, flour, and butter.

I love this recipe because it adds an extra layer of creaminess and richness to this classic mac and cheese recipe, making it even more indulgent and delicious.

The combination of mozzarella and cheddar cheese creates the perfect balance of flavors and textures.

The mozzarella adds a smooth and creamy texture to the sauce, while the cheddar cheese provides a sharp and tangy nutty flavor.

The butter and flour make a roux that helps to thicken the sauce, making it even creamier.

Even if this mac and cheese with evaporated milk may look sophisiticated, in the reality, it is very easy to make as you need to follow only a few simple and easy steps.

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With its cheesy and creamy goodness, this Mac and Cheese with Evaporated Milk recipe is sure to become a family favorite that everyone will love.

Let’s get started!

In This Post: show
1 🥰 Why You Will Love This Recipe?
2 🥘 Ingredients and Substitutes
3 👩‍🍳 Step-by-step Directions
4 🍽️ Serving Suggestions
5 🏆 Expert Tips. What to Pay Attention To?
6 ♻️ Make Ahead, Storage, and Heating:
7 📋 Recipe Card:

🥰 Why You Will Love This Recipe?

  • As I said, it is very easy to make as it only requires a few simple ingredients that are likely already in your pantry. So, it’s a perfect recipe for a quick and easy dinner or lunch.
  • Mac and cheese is the ultimate comfort food, and this recipe takes it to the next level with the addition of evaporated milk, creating a creamy and indulgent dish that is sure to satisfy your cravings.
  • This recipe is versatile and can be customized to your liking by adding additional ingredients like bacon, ham, vegetables, or spices. You can also adjust the cheese blend to create your own unique flavor.
  • This recipe makes a large batch, making it perfect for serving a crowd, whether it’s for a family gathering, potluck, or a party.
  • Children love cheese things, and this recipe is no exception. With its creamy and cheesy goodness, this recipe is sure to become a favorite among kids and adults alike.

🥘 Ingredients and Substitutes

Macaroni pasta near cheddar, mozzarella, flour, butter and evaporated milk.
  • Pasta. I used Macaroni pasta, but you can use any other type of pasta that you prefer to use for mac and cheese.
  • Cheeses. I used a mix of Cheddar, and Mozzarella cheese. I picked cheddar cheese for its sweet taste and to provide a nutty nuance, and mozzarella for its texture when it melts.
  • Evaporated Milk. I used evaporated milk to accentuate the creamy and sweet taste of the milk. You can use plain milk, preferably with a high-fat content, or replace it with a mix of low cream and milk using a ratio of 1:1.
  • All-purpose flour. I used flour to thicken the sauce. If you don’t have it at hand, you could replace it with starch.
  • Butter. We need the butter to fry the flour and accentuate its flavor. If you don’t have the butter at hand, you could replace it with oil.
  • Salt. Be careful with the amount of salt because it depends on the cheese time you will use. For this reason, we advise you to add the salt at the end after tasting the sauce.

👩‍🍳 Step-by-step Directions

Let’s start with making the roux.

Take a pan with a thick bottom and put flour and butter in it. Set the heat to medium to melt the butter.

Flour with melted butter in a sauce pan on the stove.

When the butter melts, continuously stir the contents of the pan to avoid forming lumps and sticking this composition to the bottom of the pan.

Fry on medium heat until you feel a light aroma of nuts from the flour.

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Quick Note: This should take about 3-4 minutes.

Mixed flour and butter in a sauce pan on the stove.

Gradually add the evaporated milk.

Start with small amounts, and mix continuously. In this way, you minimize the risk of forming lumps.

Pouring evaporated milk in a mac and cheese sauce.

Repeat the procedure until you use all the evaporated milk.

In my case, I repeated it three times.

Pouring evaporated milk in a mac and cheese sauce.

Stir continuously until the sauce starts to boil.

Boiled creamy sauce in a sauce pan on the stove.

After boiling, turn off the heat and add freshly shredded cheddar cheese.

Shredded cheddar cheese over creamy sauce in a pan on the stove.

Mix the composition well until you homogenize the sauce.

Boiled cream for mac and cheese on the stove.

After the sauce is ready, boil the pasta for 2 minutes less than indicated in the instructions on the package.

Quick Note: Meanwhile, preheat the oven to 350°F (180°C).

After this, put the boiled pasta in a casserole where you plan to bake the mac and cheese in the oven.

Close look of boiled macaroni pasta in a gray casserole.

Add the creamy sauce that we made previously over the boiled pasta.

Pouring creamy sauce over boiled macaroni pasta.

Mix well until the pasta is evenly covered with the creamy, cheesy sauce.

Creamy mac and cheese in a casserole on a white marble table.

Add freshly shredded mozzarella cheese on top of the pasta.

Gray casserole with shredded mozzarela cheese over mac and cheese.

Bake the casserole in the oven at 350°F (180°C) for 7-10 minutes or until the cheese melts, and you will get a rich golden color.

Top view of golden mac and cheese on a marble table.

Mac and cheese with evaporated milk is ready to be served.

I recommend you serve it while it is still hot so that the mozzarella cheese spreads and you have a creamier texture of the sauce.

Close view of creamy mac and cheese on a black plate.

🍽️ Serving Suggestions

  • Serve this mac and cheese with evaporated milk as a main dish as it is already hearty and filling enough for a main dish.
  • You can go an extra mile and to serve the mac and cheese as a side dish alongside some grilled chicken, steak, BBQ pork, meatloaf, or fish for a complete satisfying meal.

🏆 Expert Tips. What to Pay Attention To?

  • Don’t fully cook the pasta. Cook it for less than 2 minutes that is was indicated on the package as we will put the macaroni pasta in the oven where it will continue to cook.
  • Bring the evaporated milk to the room temperature to be easier for you to blend it more smothly and evenly into the cheese sauce.
  • Consider using freshly shredded cheese instead of buying it already shredded. You will get a more flavorful taste in the end.
  • When making the roux, take your time and be patient. This step is crucial in creating a thick and creamy sauce.

♻️ Make Ahead, Storage, and Heating:

Can I Prepare It Ahead of time?

If you need to prepare the mac and cheese ahead of time and want maximum results, I recommend you prepare only the sauce and keep it in the refrigerator for 4-5 days. When you need it, boil the pasta and follow the rest of the steps.

How Long Does It Last in the Fridge?

If the mac and cheese is already fully cooked, you can keep it for 3-4 days in a tightly closed container. If you know you will not all the amount in one sitting, consider dividing the mac and cheese leftovers into a few air-tight containers.

Can You Freeze the Mac and Cheese?

Separate the mac and cheese into servings and put them in tightly closed containers. After this, you can keep it frozen for up to 3 months. It is not recommended to keep it for longer because the sauce is fatty.

How to Reheat the mac and cheese?

You can easily reheat the mac and cheese with evaporated milk in the oven or in the microwave for a few minutes.

📋 Recipe Card:

Mac and Cheese With Evaporated Milk on a black plate.

Mac and Cheese With Evaporated Milk

Victoria
Treat your taste buds with this Mac and Cheese with Evaporated milk cooked in the oven. Made with a mixture of macaroni, cheddar, mozzarella, evaporated milk, and butter, this dish is the perfect comfort food that you can enjoy any time of the day.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 6 people
Calories 575 kcal

Equipment

White Ceramic Bakeware
Casserole

Ingredients
  

  • 3 cups Pasta Macaroni
  • 8.5 oz Cheddar Cheese
  • 8 oz Mozzarella
  • 2 ½ cups Evaporated Milk
  • 2 tablespoon All-purpose flour
  • Salt To taste
  • 2 tablespoon Butter

Instructions

  • In a pan, fry the flour with the butter for about 3-4 minutes.
    2 tablespoon Butter, 2 tablespoon All-purpose flour
  • Gradually add evaporated milk and mix continuously until it starts to boil.
    2 ½ cups Evaporated Milk
  • Turn off the heat and add the shredded cheddar cheese.
    8.5 oz Cheddar Cheese
  • Boil the pasta for 2 minutes less than indicated on the package.
    3 cups Pasta
  • Put the boiled pasta in a casserole, and pour over it the cheese sauce that we just made.
  • Spread over freshly grated mozarrela cheese.
    8 oz Mozzarella
  • Preheat the oven and bake everything at 350°F (180°C) for about 8-10 minutes or until the cheese melts.

Quick Note

I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑

Nutrition Estimates

Sodium: 645mgCalcium: 761mgVitamin C: 2mgVitamin A: 1029IUSugar: 12gFiber: 1gPotassium: 454mgCholesterol: 111mgCalories: 575kcalTrans Fat: 1gSaturated Fat: 20gFat: 34gProtein: 29gCarbohydrates: 37gIron: 1mg
Keyword american, cheese, pasta
Tried this recipe?Let us know how it was!
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Hey, I'm Victoria, the blogger behind the Go Cook Yummy. I'm running this blog with my husband, Alex, where we share our family recipes that actually work. Read more about us...

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