Mac and Cheese with Evaporated Milk
Servings: 8
Calories: 515kcal
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!
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Ingredients
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 4½ cups (1.06L) water
- 1 (12 floz) (354ml) can evaporated milk
- 1 pound (454g) uncooked elbow pasta
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛-¼ teaspoon cayenne pepper
- 3 cups (340g) shredded cheddar cheese (mild or medium)
- 1 cup (115g) shredded mozzarella cheese
- ¼ cup (30g) grated Parmesan cheese
Instructions
- In a large pot melt the butter over medium low heat. Stir in the flour and cook for 1 minute. Whisk in the water and evaporated milk. Stir in the pasta, garlic powder, onion powder, and cayenne pepper. Boil over medium to medium low heat for 9 minutes or until pasta is al dente. Stir occasionally to prevent sticking. (while the pasta is cooking shred the cheese.)
- Once pasta is al dente remove from heat and stir in the cheeses. It will continue to thicken as it cools.
Notes
- STORAGE: Once cooled store in an airtight container for up to 1 week. To reheat stir in a little extra milk to restore its smooth creaminess.
- FREEZER FRIENDLY: Place completely cooled leftovers in a ziploc bag or airtight container. Freeze for up to 2 months. Let thaw completely then reheat as desired. May need to add more milk to bring back its smooth creaminess.
- GLUTEN-FREE OPTION: Replace the flour with a cup for cup gluten free flour and use your favorite gluten free pasta.
Nutrition
Calories: 515kcal | Carbohydrates: 46g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 404mg | Potassium: 299mg | Fiber: 2g | Sugar: 7g | Calcium: 471mg | Iron: 2mg