January 8, 2024
Review RecipeBaked Mac and Cheese Recipe with Evaporated Milk
This creamy, baked mac and cheese is made from scratch with a delicious sauce and tender noodles, topped with crunchy breadcrumbs.
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Table of Contents
- Oven Baked Mac and Cheese Ingredients
- How to Make Southern Baked Mac and Cheese with Evaporated Milk
- How to serve this Baked Mac and Cheese Recipe with Bread Crumbs
- Storing Southern Baked Mac and Cheese with Evaporated Milk
- Why you’ll love Southern Baked Mac and Cheese
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
This baked mac and cheese takes a classic recipe and gives it a bit of an upgrade. With this great recipe, there’s all that creamy goodness you get with the original, but there’s also a touch of crunch from the tasty breadcrumb topping.
Oven Baked Mac and Cheese Ingredients
You’ll need:
For the Mac and Cheese
- 2½ cups large elbow macaroni
- ½ tablespoon olive oil
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk
- 2 (12-ounce) cans of evaporated milk
- 1½ teaspoons salt
- 1 teaspoon pepper
- 2½ cups mild cheddar cheese, shredded (freshly grated if possible)
- 2½ cups white sharp cheddar cheese, shredded
For the Topping
- 4 tablespoons butter, melted
- 1 cup herb panko bread crumbs
What cheese is best for baked mac and cheese?
Sharp cheddar, gouda, and gruyere are three of the best choices for baked mac and cheese.
Southern Baked Mac and Cheese Recipe Substitutions and Additions
CHEESE: You can swap the cheddar cheese for mozzarella or even Monterey Jack or pepper Jack cheese if you prefer. Or you can go for stronger types of cheese but remember, this will make the cheesy sauce taste stronger. Add a sprinkle of parmesan cheese for even more cheesy goodness for this classic comfort food.
BREADCRUMBS: If you can’t find any herb-flavored breadcrumbs, use normal panko breadcrumbs, and add dried mixed herbs. Mix the two, then use them as per the instructions.
ADDITIONS: You can also add meat or fish to the recipe to make it a little more filling. Chicken, shrimp, or mac and cheese with bacon are great ideas. You can also add extra nutrition by including broccoli or other veggies. Mix these in when you are mixing together the noodles and cheese together.
PASTA: You can use classic elbow pasta or if you like something a little thicker and more substantial, swap it for corkscrew pasta, known as cavatappi or cellentani.
SPICE: Add a bit of spice to this already amazing dish. A dash of hot sauce, a sprinkle of cayenne pepper or red pepper flakes, or what about mixing jalapeño jack cheese into your cheese mixture instead of one of the cheddar cheese varieties to kick up the heat?
How to Make Southern Baked Mac and Cheese with Evaporated Milk
PRO TIP:
If you’re serving a crowd, this recipe easily doubles or triples.
STEP ONE: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
STEP TWO: In a large pot, cook macaroni according to package directions but cook it for 1 to 2 minutes UNDER al dente. It will continue cooking as it bakes later. Drain the pasta, drizzle the olive oil over it, and toss it to keep it from drying out while you prepare the sauce. Set the cooked macaroni aside.
STEP THREE: In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once butter is melted, add in the flour and whisk for a minute.
PRO TIP:
Make sure you whisk constantly so that you don’t burn the flour.
STEP FOUR: Pour in the 2 cups of whole milk and whisk until all lumps are gone, and the mixture is smooth, about 1 minute.
STEP FIVE: Over medium-high heat, add the 2 cans of evaporated milk, salt, and pepper. Whisk until the mixture is smooth and starts to boil and thicken, about 8 to 10 minutes. Stir often, so it doesn’t burn to the bottom of the pot.
STEP SIX: Stir cheeses together in a large bowl.
PRO TIP:
It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has a preservative coating on it, which means it doesn’t melt as well.
STEP SEVEN: Stir 4 cups of cheese into the pot and stir until cheese is melted.
STEP EIGHT: Remove from the heat and stir in the cooked pasta.
STEP NINE: Pour pasta mixture into the prepared baking dish. It will look a bit soupy, but it will thicken as it cooks.
STEP TEN: Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
STEP ELEVEN: In a small bowl, mix together the panko bread crumbs and melted butter. Sprinkle an even layer over the top of the macaroni and cheese.
STEP TWELVE: Bake mac and cheese for 20 to 25 minutes until the cheese is bubbly and the top is golden brown.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mac and cheese at the lower end of the recommended baking time.
STEP THIRTEEN: Serve hot.
Temperature for Baked Mac and Cheese
Baked mac and cheese should be cooked at 350°F.
Do you cover baked mac and cheese with foil?
Baked mac and cheese can be baked uncovered.
How long to cook baked mac and cheese?
Mac and cheese should be baked for 20-25 minutes.
How to serve this Baked Mac and Cheese Recipe with Bread Crumbs
This baked macaroni and cheese casserole dish is best served hot for that ooey-gooey cheesy goodness that is the sign of a really good mac & cheese. Add pull-apart garlic bread and Caesar salad for a complete meal.
There are so many other ways you can upgrade your classic mac n cheese recipes. Check out this idea for a chili mac for starters. Or, if you want a recipe to pop in the crockpot while you are at work, this crockpot mac and cheese will be just what you need.
MORE MAC AND CHEESE RECIPES
Storing Southern Baked Mac and Cheese with Evaporated Milk
IN THE FRIDGE: You can store mac and cheese in the fridge for 2 to 3 days, but it is best to do it before the breadcrumbs have been added. Otherwise, they tend to get a bit soggy. If you want to store it, stop at step five and cool down the pasta. Store it in an airtight container in the fridge.
IN THE FREEZER: The same applies to freezing the recipe. Stop at step five and allow the pasta to cool. Store it in an airtight container in the freezer for 1 to 2 months. Lift out and allow to defrost. Reheat in the pan, then resume the recipe to add the breadcrumbs and bake in the oven.
How to reheat Baked Mac and Cheese?
If you’d like to reheat mac and cheese in the microwave, add a tablespoon of milk for each cup of mac and cheese, and reheat at 50% power until heated through. To reheat in the oven, add milk and reheat at 350°F for 20-30 minutes, or until heated through.
Why you’ll love Southern Baked Mac and Cheese
You’ll love the baked version of this classic recipe. It still has the creamy homemade cheese sauce we all love but adds extra flavor and crunch with the breadcrumbs. That’s why it has become a Southern comfort food favorite!
Southern Baked Mac and Cheese FAQs
How do I spice up my mac and cheese?
Adding some hot peppers such as jalapeños, a dash of red pepper flakes or cayenne pepper, or a spicy cheese would be great ways to make your dish spicier.
Why did my cheese not melt properly?
If you are using pre-shredded cheese, it comes coated with a preservative that prevents it from melting well. It is best for this recipe to shred your own cheese.
How do you keep mac and cheese creamy?
Not using enough cheese will result in mac and cheese that is not creamy.
How can I make my mac and cheese more flavorful?
Adding onion powder, garlic powder, paprika, black pepper, or a splash of hot sauce will add flavor to your mac and cheese.
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Baked Mac and Cheese with Evaporated Milk
This creamy, baked mac and cheese is made from scratch with a delicious sauce and tender noodles, topped with crunchy breadcrumbs.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Ingredients
Mac and Cheese
- 2½ cups large elbow macaroni
- ½ tablespoon olive oil
- 4 tablespoons butter
- 1 tablespoon flour
- 2 cups whole milk
- 24 ounces evaporated milk (12-ounce cans)
- 1½ teaspoons salt
- 1 teaspoon pepper
- 2½ cups mild cheddar cheese, shredded (freshly grated if possible)
- 2½ cups white sharp cheddar cheese, shredded
Topping
- 4 tablespoons butter, melted
- 1 cup herb panko bread crumbs
Instructions
- Preheat oven to 350°F.
- Spray a 9×13 baking dish with nonstick spray. Set aside.
- In a large pot, cook the macaroni according to package directions, but cook it for 1 to 2 minutes UNDER al dente. It will continue cooking as it bakes later. Drain the pasta, drizzle the olive oil over it, and toss it to keep it from drying out while you prepare the sauce. Set aside.
- In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once butter is melted, add in the flour and whisk for a minute, whisking constantly so you don't burn the flour.
- Pour in the 2 cups of whole milk and whisk until all lumps are gone and the mixture is smooth, about 1 minute.
- Over medium-high heat, add the 2 cans of evaporated milk, salt, and pepper. Whisk until the mixture is smooth and starts to boil and thicken, about 8-10 minutes. Stir often so it doesn’t burn to the bottom of the pot.
- Stir cheeses together in a large bowl.
- Stir 4 cups of cheese into the pot and stir until the cheese is melted.
- Remove from the heat and stir in the cooked macaroni shells.
- Pour into the prepared baking dish. It will look a bit soupy but it will thicken as it cooks.
- Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
- In a small bowl, mix together the panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.
- Bake for 20 to 25 minutes until the cheese is bubbly and top is golden brown.
- Serve hot.
Video
Notes
- If you’re serving a crowd, this recipe easily doubles or triples.
- Make sure you whisk constantly so that you don’t burn the flour.
- It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has a preservative on it, which means it doesn’t melt as well.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mac and cheese at the lower end of the recommended baking time.
Nutrition
Calories: 593kcal | Carbohydrates: 41g | Protein: 26g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 919mg | Potassium: 422mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 662mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Valentina says
Yummy
Lois Chambers says
haven’t tried it yet, but plan on it soon.
Samantha Dawn says
The best!!! Love this baked version of mac and cheese! It’s on repeat for back to school!
Molly Kumar says
That looks so delicious and creamy! We recently visited Vermont but didn’t get a chance to do much sightseeing but your post made me wanna go back again. The cheese looks so food and would be so nice to know where your ingredients are coming from.
Treena says
LOVE this mac and cheese recipe. I often add in a can of plum tomatoes as well.
Lauren says
Can you make this a day in advance and put in the refrigerator before baking it?
Layne Kangas says
Yes! Enjoy 🙂
Bonnie says
Is this recipe creamy and not gloopy, if you know what I mean? I have tried numerous mac & cheese recipes they don’t turn out creamy they turn out stringy and not appetizing.
Layne Kangas says
This recipe is very creamy and delicious!
Jennifer says
HELP!! I want to make this tonight but need to know what size cans evaporated milk this uses?
I have 12 ounce cans.
Thank you!
Layne Kangas says
It’s the 12 ounce cans – so it’s 24 ounces total. Enjoy 🙂
PerlaMartinez says
I just made it and it came out good
Carrie Audette says
Do you use salted butter? Thanks!😊
Layne Kangas says
I use salted for everything – but you can use unsalted and add salt to your liking if you’d rather. 🙂 Enjoy!
Amy says
9×13 is a lot for our family…can I split it into 2 9×9 and freeze one for another day before baking?
Layne Kangas says
Yes, you could! Enjoy 🙂
Leigh says
I really liked the recipe.
The problem I had was in the end when we served it the cheese sorta separated . Why did that happen?
Should I have mixed it better before putting it into the oven?
Layne Kangas says
Hi, Leigh – cheese can separate if it’s overcooked, so that would be one guess. The milk and flour mixture helps keep everything together and creamy and helps prevent the cheese from separating so maybe something went a little amiss at that step? Hopefully, you don’t run into issues next time!
Laurmark57 says
This was a huge hit with my family!! The condensed milk gave it a type of sweetness that was addicting! Thank you!!
Liz says
I’m making this right now as I speak and I’m so excited! I will say, however, that I was surprised with the notes on the recipe said that the bake time was 5 minutes and the pinterest picture I clicked said “Ready in 20 minutes!”. Then lo and behold, the directions said 20-25. So, technically, this recipe really takes 35-45 minutes. Wish I had done a more thorough read through before I started. Not a huge deal, but thought I’d bring it to your attention just incase it was unintentional! Excited to try it though!
Liz says
*update: it was delicious! And worth any amount of time!
Laronda Birmelin says
Absolutely what I have been looking for! This is bomb!
Stacie Branham says
Delicious and thanks for the great tips! I grated white cheddar and regular sharp cheddar. I only had almond milk so I reduced it to 1 cup because it’s thinner in consistency but it gave it a rich creamy finish. I did the butter and bread crumbs on top. My family devoured it ! Thanks so much
Donna says
Does it matter if you don’t have whole milk and use 2%?
Layne Kangas says
It won’t turn out quite as creamy!
Lauren says
My family loved it. Can I make it ahead of time for a party (day before) and pop in oven when I get there?
Hannah says
Should I use unsalted or Salted butter??
Layne Kangas says
Either is fine – I tend to use salted for everything but it’s more a personal preference, I think.
Sara says
Thank you for this recipe! It was delicious! Although I had to remove almost half the “liquid” before placing it in the oven. You say 2 cans of evaporated milk, my cans were 354ml each. How many millimeters were your cans? Also it unfortunately took much longer than 20 mins, like 45 mins or so with cooking the pasta and such. All in all, it was delish!
Mara says
Finally found a recipe I like for Mac n Cheese! The steps were pretty easy to follow. Overall my family and I liked it. We prefer more creamy so I’ll have to add more of something. What do you suggest? Thank you
Kristal Orellana says
Can this dish be made ahead? What would be the temp and time for reheat
Layne Kangas says
I think it’s best made fresh! But you could reheat 325 for a few minutes to warm back through.
Katrina says
STOP LOOKING! This is the best macaroni & cheese recipe EVER! I made this for the company Thanksgiving lunch & people were scraping the pan!
Valerie says
What size cans of evaporated milk? The smaller or large ones?
Layne Kangas says
It’s 12 ounce can size. Enjoy! 🙂
Norma says
What size of can for evaporated milk?
Layne Kangas says
It’s 12 ounce can size. Enjoy! 🙂
Valerie says
Came out deeelicious! Thank you!
Jane says
Is the roux ratio 4 tbs butter to 1 tbs flour?
Layne Kangas says
Yes, that’s correct – you use half the butter in the roux and half in the topping. Enjoy!
Gloria says
This is our favorite mac and cheese!
Nilda says
Baked uncovered?
Layne Kangas says
Yes! Enjoy 🙂
Alexandra Walker says
Is it 2 1/2 cups of dry pasta or cooked?
Layne Kangas says
2.5 cups dry! Enjoy 🙂
Lucy says
I actually had four cans of evaporated milk in the pantry. So I decided to try this recipe. It was a huge hit in my house! I also made a pan for neighbors who are battling COVID19. They all loved it too. Thank you for sharing!
Jennifer says
Is there a way to make this only a half of the pan size? This is always a hit in my house we just seem to always have to many leftovers 😂.
Layne Kangas says
You can halve the ingredient amounts. Enjoy! 🙂
Ava A McDaniel says
What size are the cans of evaporated milk?
Layne Kangas says
We used the standard 12-ounce size cans for this recipe. Enjoy 🙂
lisa c says
This was very good, owing, I believe to the use of evaporated milk along with regular milk, giving it extra richness, as well as the panko crumb topping. I did wing it a bit (using approximate quantities to sort of halve the recipe and using whatever cheese I had available), and everybody really liked it.
Jennifer says
Looks delicious!! Can this be made a ahead of time?
Gloria says
A delicious classic – always a big hit with our family!
Linda Peterson says
Can this be prepared early in the day and reheated? If so, how long to reheat at what temperature? And will it still be creamy and not clumped?
Layne Kangas says
Hi, Linda – it will not have the exact same fresh texture if you store it but it’s still good. I would wait to add the breadcrumbs until you’re ready to serve. I would heat at 350* for 15-25 minutes until it’s warmed through again.
Beth says
Can this be frozen first and then baked when needed?
Layne Kangas says
Hi, Beth – this can be frozen for up to three months in an airtight container. For best results, wait to top with the breadcrumbs, otherwise, they will get soggy during freezing. Enjoy!
Naomi Magin says
I accidentally bought the smaller elbow pasta.. is it ok to use those instead and if so how much.. Also, do I cook the pasta or put it in the recipe dry?
Layne Kangas says
Hi, Naomi – the pasta should be fine. In step two, you’ll cook the pasta. Enjoy!
Julie Klaiber Sexton says
can you use half and half instead of the whole milk?
Layne Kangas says
Hi, Julie – we haven’t tested that out, I’m not sure how well it would work.
Natalee says
Amazing just need a few more spices but I use this recipe at least 1 time a month and the family loves it!!!
Kathy Davis says
I made this for Easter yesterday. The best mac and cheese I have ever tasted. Thank you so much. And thank you for all the wonderful recipies you send me every day.