Mac and Cheese with Evaporated Milk (Stovetop Recipe)

Jump to Recipe -

Mac and Cheese with Evaporated Milk is one of the easiest stovetop mac and cheese recipes ever! It’s made all in one pot, is ultra creamy and so cheesy. It’s so simple to make, it will replace that boxed mac and cheese forever!

extreme closeup: ultra creamy mac and cheese with evaporated milk sprinkled with black pepper and a little parsley

Old Fashioned Mac and Cheese with Evaporated Milk

Does anyone here reach for that blue box of mac and cheese more times than you care to admit? I know I have. When I don’t have a dinner plan, I have developed the bad habit of reaching for a box of mac and cheese.

I don’t care for the taste of it myself, but my kids and husband love it. I was determined to create a substitute that would replace that box of mac and cheese. And so this evaporated milk mac and cheese was born!

Mac and cheese with evaporated milk is a lot cheesier, creamier, smoother, and richer than recipes that use water instead. Plus, this ultra creamy stovetop mac and cheese features all of the beauty of the boxed stuff and none of the yucky processed nonsense. It’s a meal I feel really good about serving to my family. And best of all, they absolutely love it! Bye-bye box!

If you’re looking for other easy weeknight dinner ideas with pasta, don’t miss my recipes for Homemade Baked Mac and Cheese, Pasta all’Amatriciana, and Chicken Florentine Pasta Casserole!

Why You’ll Love Evaporated Milk Mac and Cheese

It’s made all in one pot. No extra pot for the cheese sauce!
It’s made with easy-to-find ingredients. No hard-to-find or expensive cheeses here.
This creamy stovetop mac and cheese can be made in 15 minutes, and I promise it tastes so much better than store-bought!
In fact, you will want to say goodbye to that powdered cheese forever.

overhead: ingredients needed to make evaporated milk mac and cheese

Key Ingredients to Make Creamy Stovetop Mac and Cheese

PASTA – Use any short type of pasta such as elbows or small shells.
EVAPORATED MILK – I found using evaporated milk is the best option for boiling the pasta — it doesn’t curdle as it cooks as compared to say, heavy cream. I don’t suggest replacing it with another dairy.
FLOUR AND BUTTER – Needed to make a roux for your mac and cheese with evaporated milk recipe. Don’t worry, it’s super easy and doesn’t require an extra pan.
SEASONINGS – I’m using onion and garlic powder as well as a little cayenne pepper for a tiny kick. Don’t worry, it won’t make your evaporated milk mac and cheese too spicy. All of my kids eat it!
CHEESE – I’m using 3 types of cheese for my homemade stovetop mac and cheese. For cheddar, I use either mild or medium. I have used sharp, but sometimes it turns out a little bit gritty. The second cheese is mozzarella because it melts beautifully and so smoothly. The third is Parmesan. You can leave out the Parmesan if you prefer. I also HIGHLY recommend shredding your own cheese because it melts a lot better, making it perfect for this creamy stovetop mac and cheese.

overhead process shot collage: 3 images showing how to make a roux then adding in the liquids and then the pasta

Instructions to Make Homemade Stovetop Mac and Cheese

MAKE A ROUX: Start by melting butter in a large saucepan, then whisk in the flour and cook for 1 minute. Whisk in the water and evaporated milk.

ADD PASTA: Stir in the pasta, onion powder, garlic powder, and cayenne pepper. You can also season with salt and pepper if you would like. Bring to a boil and cook over medium-low heat until pasta is al dente. While the pasta is cooking I like to shred the cheese.

CHEESE: Remove the pot from heat and stir in the cheeses until nice and smooth. The sauce will continue to thicken as it cools. Serve your old fashioned mac and cheese with evaporated milk while it’s hot!

overhead process shot collage: 3 images showing the pasta being cooked then adding in the cheese and the final product

FAQ

How do you store homemade stovetop mac and cheese?

Once cooled, store leftover mac and cheese with evaporated milk in an airtight container for up to 1 week. To reheat stir in a little extra milk to restore its smooth creaminess.

Can I freeze leftover evaporated milk mac and cheese?

Yes, you can! Place completely cooled leftovers in a Ziploc bag or airtight container. Freeze for up to 2 months. Let thaw completely, then reheat as desired. You may need to add more milk to bring back its smooth creaminess.

What to serve with mac and cheese?

Honestly, there are so many options!! Any BBQ, Meatloaf, fried chicken, Sloppy Joes, Roasted Broccoli, or a simple side salad just to name a few things.

What can I add to mac and cheese with evaporated milk to make it a main dish?

There are also a lot of options here too! You can add sliced hot dogs (a childhood classic, right?!), cooked and chopped bacon, cooked vegetables such as broccoli or peas, or leftover Rotisserie Chicken is always a good idea too!

Can I make this recipe gluten-free?

Yes! Simply replace the flour with a cup-for-cup gluten-free flour and use your favorite gluten-free pasta. Easy peasy!

overhead: a child's hands holding a bowl of creamy stovetop mac and cheese garnished with black pepper and parsley

More Macaroni Recipes To Try:

Thanks so much for reading! Let me know what you think about this old fashioned mac and cheese with evaporated milk!

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!