Evaporated Milk Mac & Cheese

Evaporated Milk Mac & Cheese

Do not bake this because it's meant to only be stove-top. Baking the mac and cheese will result in a dry and clumpy cheese sauce. The evaporated milk technique works best on stove top to maintain the creamy-ness of the cheese sauce.

Do not confuse evaporated milk with sweetened condensed milk. We discuss this in the recipe article above.

Using freshly grated cheese will give a much better texture than using pre-shredded cheese. Pre-shredded cheese has anti-clumping agents which will prevent smooth melting and the result won't be as creamy.

Prep Time15

Cook Time15

Total Time30

Servings: -6 Servings

Calories: 673kcal

Ingredients

8 oz (227 g) elbow macaroni pasta , cooked to package instructions
12 oz. (340 g) evaporated milk (not sweetened condensed milk)
12 oz (340 g) grated cheddar cheese (about 3 cups), grated from block (not pre-shredded)
1/2 teaspoon (2.5 ml) salt , or more to taste
1/2 teaspoon (2.5 ml) garlic powder , optional but it tastes better with garlic powder
4 Tablespoons (56 g) butter , optional

Instructions

Cook macaroni to package instructions, drain and set aside.
In a pan bring the 12 ounces of evaporated milk to a simmer, then stir in the 12 oz. (3 cups) of grated cheese, 1/2 teaspoon salt (or to preference), and optional 1/2 teaspoon garlic powder.
Gently stir to melt all the cheese.
Add the cooked macaroni to the pot of cheese.
Continue stirring until the macaroni is heated through.
Taste a little bit and if needed, add more salt. If you want, add some butter and let it melt in the cheese sauce. Serve warm and enjoy!

Course: Main Course

Cuisine: American

Nutrition