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.
Cheddar cheese – I used cheddar but you can get away with using other cheeses like Gruyere, Gouda, or even brie cheese.
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 this is always available in my area. But you can use other brands as well.
Whole milk or water – I sometimes like to dilute my evaporated milk so that the mac and cheese dish is not excessively rich. However, you can skip this ingredient completely and use undiluted evaporated milk for your pasta dish.
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.
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.
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.
At this point turn on the oven to 375 degrees F.
Next, add 1 ⅓ cups of grated cheese, 1 cup of evaporated milk, ½ cup of whole milk or water, 2 tablespoons of butter, and the paprika to a large pot and simmer on low heat until the cheese sauce is made.
Next, pour the cooked elbow macaroni into the cheese sauce and mix well until all the macaroni is properly coated.
Pour into a baking dish, then top with the remaining ⅔ cup of cheddar cheese.
Place in a preheated oven at 375 degrees F.
Bake for 20 minutes then serve this delicious baked mac and cheese with evaporated milk.
Add some Velveta – For even more creaminess, add some Velveta to the recipe.
Use undiluted evaporated milk – For a super creamy, almost decadent mac and cheese, do not dilute the evaporated milk.
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.
Frequently asked questions
Why is evaporated milk used in mac and cheese?
Evaporated milk is used mainly because it is rich and creamy and it helps to enhance the flavor of mac and cheese. Most people also prefer it because it’s richer than regular milk, and has less fat and calories than heavy cream.
Can I use condensed milk or evaporated milk to make mac and cheese?
- 2 cups of elbow macaroni
- 2 cups of cheddar cheese
- 1 cups of evaporated milk
- ½ cup of water (or whole milk)
- 2 tablespoons of butter
- 1 teaspoon salt
- 2 teaspoons of paprika (for color)
- 2 tsp garlic powder
- Gather all the ingredients in one place.
- 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.
- At this point turn on the oven to 375 degrees F.
- Next, add 1 ⅓ cups of grated cheese, 1 cup of evaporated milk, ½ cup of whole milk or water, 2 tablespoons of butter, and the paprika to a large pot and mix until a cheese sauce is made.
- Next, pour the cooked elbow macaroni into the cheese sauce and mix well until all the macaroni is properly coated.
- Pour into a baking dish, then top with 2/3 cup of cheddar cheese.
- Place in a preheated oven at 375 degrees F.
- Bake for 20 minutes then serve this delicious baked mac and cheese with evaporated milk.
Nutrition Information:Yield: 9 Serving Size: 1 cup
Amount Per Serving: Calories: 257Total Fat: 15gSaturated Fat: 8.4gCholesterol: 43mgSodium: 471mgCarbohydrates: 20gFiber: 0.9gSugar: 4.2gProtein: 11g