Creamy Baked Mac and Cheese Recipe with Evaporated Milk
Baked mac and cheese is the ultimate comfort food that goes with any dinner recipe. The cheesy meal is a family favorite and combines a creamy and crunchy texture in every bite. This version is indulgent and filling; everyone will return for more of the flavorful dish.
The Ultimate Comfort Food
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Preparation Level: Beginner +
I got this mac and cheese recipe from a friend. She said it is an old family recipe that stays in their meal rotation because the kids love the gooey cheesy flavor, and it’s easy to make. We’re all about easy recipes around this house.
Ingredients
- Elbow macaroni noodles
- Evaporated milk
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Sour cream
- Parmesan cheese
- Butter
- Bread crumbs (or Panko crumbs)
- Pinch of salt and ground pepper
A full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Featured Comment
Irene says:
“This was the best baked macaroni I have ever tried. I did use crushed ritz crackers instead of the bread crumbs on top.”
Step-By-Step Instructions
Preheat the oven to 350 degrees and grease a 9-inch by 13-inch baking dish. Cook pasta noodles in water according to the box and drain. Combine the sour cream and parmesan cheese and add it to the noodles. Pour the evaporated milk into the bowl and mix.
Add the shredded cheddar and mozarella cheese to the bowl and mix well. Pour the ingredients into the greased baking dish and top with the remainder of the shredded cheese.
Sprinkle the breadcrumbs over the top of the dish. Dice the butter and place on top of the breadcrumbs and bake the mac and cheese for 30 minutes uncovered or until the top is nice and brown.
Tips
- If you don’t have evaporated milk, regular milk will work just fine.
- You can use pre-cooked macaroni noodles to save on time.
- Grab the Panko breadcrumbs for that extra crunch.
Storage and Reheating Instructions
You can store the mac and cheese in an airtight container or cover it with plastic wrap and keep it in the refrigerator. To reheat, add to a microwave-safe bowl and heat for two to three minutes or until the macaroni is hot throughout.
Optional Ingredients For Loaded Mac And Cheese:
- Bell peppers
- Crispy bacon (the flavors in bacon mac is out-of-this-world delish)
- Caramelized onions on top
- A dash of hot sauce (add some spicy flavor)
- Cooked ground beef (and make it a full meal)
- Cayenne pepper (make it a fun and spicy meal)
- Diced green onions
- Garlic powder or minced garlic
- Crushed Ritz Crackers
- Panko breadcrumbs
The Best Baked Macaroni and Cheese Recipe with Evaporated Milk
Ingredients
- 16 ounces elbow macaroni noodles
- 12 ounces evaporated milk
- 3 cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup parmesan cheese
- 1 stick butter cubed
- 1 cup bread crumbs
- pinch of salt and black pepper
Instructions
- Preheat the oven to 350-degrees.
- Cook the macaroni noodles according to the directions on the box.
- In a large bowl, add the sour cream and parmesan cheese.
- Add the cooked noodles to the bowl and mix until well blended.
- Pour the can of evaporated milk into the bowl and mix.
- Add 2 cups of the cheddar cheese and 1 cup of the mozzarella to the bowl and mix.
- Pour the bowl of ingredients into a greased 13" x 9" casserole dish.
- Sprinkle with the remaining cheese and top with bread crumbs.
- Cut up the butter and place in different spots on top of the dish.
- Bake uncovered for 30 minutes.
wonderful new things to cook
This was the best baked macaroni I have ever tried. I did use crushed ritz crackers instead of the bread crumbs on top. Thank you so muvh
Hi Irene,
I’m so glad to hear that. My fried shared that recipe with me, so I will have to tell her. Ritz crackers sounds absolutely wonderful. I will have to try that next time.
Is it 16 oz of dry elbow macaroni or 16 oz of cooked elbow macaroni?
Thanks!!
Hi Laurie, I use 16 ounces of dry elbow macaroni. Enjoy!
Hi! For the parmesan cheese, is it the powder kind or fresh kind?
Hi, you can use powdered for this recipe. Enjoy!
Do you use Italian or plain breadcrumbs?
I usually use what I have on hand. I like Italian because they have some seasoning in them. But, you can use plain or even Panko breadcrumbs.
I followed this recipe with no deviation and it turned out very dry – not creamy like I expected. Any ideas on what went wrong or how I could fix it? The taste was good but the texture was lacking.
Hi Ellen,
I am not sure why it would come out dry. Maybe try cooking it covered with aluminum foil and then taking that off the last five minutes to toast the bread crumbs. I will cook it again after the holidays.
would you suggest shredded parmesan cheese or grated parmesan cheese in the shaker can for this recipe?
Hi Sally,
I used the grated parmesan cheese in the shaker. Much less expensive and tastes great!
Do you shred your cheese or buy it in bags already shredded?
I do both. If I am in a hurry, I will use pre-shredded cheese in a bag. If I have time, I will shred it. When you shred it at home, it will melt better. Hope you love the recipe!
Looks wonderful, Julie. Is there a substitute for the evaporated milk?
Thanks again,
Kandy
You can use half and half instead, if you’d like to!