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.
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.
Grate the mozzarella and spread it on the rest of the ingredients in the baking dish.
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
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Notes
This mac and cheese recipe is highly customizable. You can throw in whatever you like—bacon, ham, veggies, or even mix up the spices.
When you're working on the roux with the butter and flour, just take it slow. It's key for getting that sauce nice and thick. Wait for that moment when the flour starts smelling a bit nutty, usually takes about 3-4 minutes.
Salt can be a bit tricky because it all depends on how salty your cheese is. My tip? Taste your sauce before you add any salt, then adjust.
And for the pasta, don't cook it all the way through before it goes in the oven. Knock off 2 minutes from what the package says because it'll keep cooking in the oven, and you don't want mushy mac and cheese.