Creamy Homemade Macaroni & Cheese with Evaporated Milk - Butter & Baggage (2024)

Enjoy the ultimate comfort food with this creamy, cheesy Mac and Cheese. The rich cheese sauce, made with evaporated milk, coates the cooked elbow noodles for a decadent spoonful every time. This recipe has a cheesier, smoother, and creamier sauce than you’re used to—especially if this is your first time making homemade mac and cheese. The best part? It’s quick and easy, so it’s perfect for busy weeknights, family dinners, or special occasions.

Old Fashioned Mac & Cheese

Deciding the best mac and cheese recipe is nearly impossible. Ask anyone, anywhere, what the best mac is, and they’ll all say something different, which is beautiful! I currently have 17 mac and cheese recipes on Butter & Baggage, (yes I’m a fan😂) but this is my go-to recipe.

Making a béchamel sauce with evaporated milk takes it to new, never-before-seen creamy levels. Hearing words like béchamel and evaporated milk may make this seem complicated, but trust me; this almost as easy as making the classic blue box!

I have two tips for making really amazing mac and cheese. First, always shred your own cheese. I know you’ve heard this before, but it’s the truth! Pre-shredded cheese is convenient in a pinch, but it has additives that don’t allow the cheese to melt fully or the full flavor of the cheese to shine through. We want a super luxurious, creamy sauce and freshly grated cheeses paired with the evaporated milk is going to get us there.

Second, use a combination of cheeses for the best flavor. I used sharp cheddar cheese, mozzarella, and Monterey Jack, but you can use any blend of your favorite cheeses. Try mixing in gouda, gruyere, or parmesan!

This old fashioned baked macaroni is the cheesiest mac I’ve ever made, so I like balancing it with fresh, bright flavors. I always serve it with oven baked ribs, of course, but also like adding a tangy salad like a green bean and new potato salad, or a tangy cucumber salad to balance it out.

Why Evaporated Milk?

Evaporated milk, is a shelf-stable canned milk! It’s made by removing over half of the water in fresh milk, leading to a super thick and creamy liquid. It almost looks like milk syrup! It’s super concentrated and is an easy trick for turning mac and cheese, soups, and pies into their most creamy selves.

This Might Be Your New Favorite

• Easy Baked Mac – This recipe has just five steps and uses basic cooking techniques, so it’s perfect for new and professional chefs!
• Extra Creaminess – Three kinds of cheese and evaporated milk make this a delicious, silky, smooth sauce that beats any other you’ve had.
• Pure Comfort – Next time you have a craving, reach for this rich and creamy recipe instead of a box of mac and cheese.

Ingredients For Creamy, Easy Mac and Cheese

Cheese – I used a mix of mozzarella, white cheddar, and Monterey Jack. Make sure to shred it yourself!If you want to orange color, you’ll need to use regular sharp cheddar instead of the white but still use the other two cheeses.

Dairy – You’ll need butter, half-and-half, and evaporated milk for this recipe. Evaporated milk can be found in the baking aisle.Not to be confused with sweetened condensed milk, which they always put right next to it.

Elbow Macaroni – This is the classic shape, but you can use any short noodle. I recommend one with a hole or ridges so that the sauce coats every part.

Fresh Thyme – This slightly peppery herb adds depth to the cheese sauce!

Dry Mustard – Don’t forget this (kind of) secret ingredient! A little ground mustard powder (or even a dash of the bright yellow stuff) amplifies the cheese’s flavor.

Pantry Staples – butter & flour for the bechamel sauce.

How To Make Southern Baked Mac and Cheese

Step One: Boil Noodles

Boil pasta in salted water until al dente, drain, and return to the pot.

Step Two: Make Roux

As the pasta cooks, warm half-and-half in the microwave for 1-2 minutes. In a large saucepan, melt the butter over medium heat. Once melted, add flour and whisk for about a minute; the flour should start to take on some color. Gradually add the warm half-and-half to the flour mixture, whisking constantly until incorporated, then slowly add evaporated milk. Heat for about 5 minutes; it will be slightly thick.

Step Three: Add Cheese

Remove the roux from the heat and add all but ½ cup of the cheddar cheese. Whisk until combined. Add thyme, mustard, salt, and pepper.

See Also

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Step Four: Assemble Casserole

Pour over cooked pasta, stirring to combine. Place in a baking dish and sprinkle with remaining cheese.

Step Five: Bake Mac

Cover with aluminum foil and bake for 20-25 minutes until bubbly and the top layer of cheese has melted.

Do I Have To Bake It – Make it Stovetop

No! Skip step five, and you’ll have a super creamy stovetop macaroni and cheese that the whole family will love. Baking it will make it thick and gooey plus you get that crispy, golden-brown layer of cheese on top, but it still tastes great without baking.

Change it Up

• Who doesn’t love a dash of hot sauce? Add a nice kick with your favorite hot sauce, cayenne pepper, or Creole seasoning.
• ​Add a little texture and meaty saltiness with crispy bacon bits.
• Sprinkle toasted panko breadcrumbs with the remaining cheese for a crunchy topping.

How To Store

In The Fridge: Once cool, store in an airtight container for up to three days.

In The Freezer: Let the casserole cool, wrap it tightly in aluminum foil or plastic wrap, and freeze for up to three months.

A Few You Can’t Miss

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me onInstagramusing the hashtag #butterandbaggage and tagging me @butterandbaggage.