Main Dishescarlsbadcravings5.0
Evaporated Milk Mac and Cheese
This Baked Macaroni and Cheese recipe is creamy comfort food your whole family will love and will be the hit at every potluck, Sunday supper and holiday! It’s extra velvety, luxuriously creamy and bursting with flavor, thanks to the homemade cheese sauce made with three different cheeses and my secret seasonings. This recipe for baked macaroni and cheese is also easy to customize by adding veggies or protein like chicken, bacon or sausage. Best of all, this post includes tips for the SILKIEST Macaroni and Cheese Casserole ever – no grainy, gritty or dry pasta here! Serve it up with Caesar Salad and Garlic Butter Breadsticks for the ultimate cozy homerun!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- pot
- saucepan
- dutch oven
- whisk
- pan
- skillet
📝 Preparation Steps
1
Cook Pasta: Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
2
Prep: Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish; set aside.
3
Roux: Melt 4 tablespoons butter in a very large saucepan or Dutch oven over medium heat (a pot large enought to later combine pasta). Whisk in the flour and cook/whisk for a full three minutes until very smooth.
unsalted butter4 tablespoonsbutter2 tablespoon
4
Sauce: Reduce heat to low, then gradually whisk in the milk. Whisk cornstarch into evaporated milk, then gradually add to the pan followed by chicken bouillon, Dijon mustard and all remaining spices/seasonings.
milk3 cups12 oz. can evaporated milk1cornstarch1 tablespoonchicken bouillon (see notes)1 tablespoonDijon mustard1 tablespoon
5
Thicken Sauce: Bring to a boil, whisking constantly, then reduce heat to medium and simmer, whisking often, until thickened (but not overly thick becasue it will thicken significantly with the cheeses).
6
Add cheeses: Remove from heat and whisk in sharp cheese until melted, followed by 1 cup Gouda until melted, followed by Gruyere until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
7
Assemble: Pour pasta into prepared baking dish and spread into an even layer. Sprinkle with remaining 1/2 cup Gouda and Parmesan cheese.
8
Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs turn golden brown. Evenly sprinkle over macaroni and cheese.
unsalted butter4 tablespoonsbutter2 tablespoon
9
Bake: Bake uncovered at 350 degrees F for ⏱️ 25-30 minutes or until bubbly. Watch towards the end, and cover with foil if the top is browining too much. Cool ⏱️ 10 minutes to set before serving.
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