Introduction

This creamy evaporated milk mac n’ cheese is a simple, comforting twist on a classic favorite. With cheesy richness and a velvety sauce made right in the pot, it’s perfect for a quick weeknight meal that feels special.

Creamy Evaporated Milk Mac n' Cheese Recipe - Recipe Image

Ingredients

12 oz. elbow macaroni (about 3 cups)
⅛ tsp. salt
1 (12 oz.) can evaporated milk
3 cups (12 oz.) shredded sharp Cheddar cheese
2 Tbsp. cold butter, cut into pieces (optional)

Instructions

Step 1: Measure the macaroni and salt into a 12 to 14 inch skillet or medium saucepan. Add enough water to just barely cover the pasta. Bring to a boil over high heat, stirring often.
Step 2: Reduce heat to low and simmer until much of the water has evaporated and the macaroni is al dente—just a bit firmer than you want for the final dish—about 7 to 9 minutes. Do not drain the water away.
Step 3: Add the evaporated milk directly to the pan with the pasta and remaining water. Increase heat to medium-high and stir continuously until it simmers.
Step 4: Immediately lower heat to low and stir in the shredded cheese and cold butter, if using. Keep stirring until the cheese melts and the sauce thickens, about 1 to 2 minutes.
Step 5: Taste and adjust seasoning with salt and pepper as desired. Serve warm.

Tips & Variations

For extra creaminess, stir in a splash of whole milk or cream after adding the evaporated milk.
Mix in cooked bacon or sautéed vegetables like broccoli or peas for added flavor and texture.
Use a sharp white cheddar for a tangier taste, or try a blend of cheeses like mozzarella and Parmesan for variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk or water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Regular milk can be used, but evaporated milk provides a richer, creamier texture that makes this mac n’ cheese especially smooth and flavorful.

Should I rinse the pasta after cooking?

No, do not rinse the pasta. Keeping the starchy water helps the sauce cling better and creates a creamier final dish.

Creamy Evaporated Milk Mac n’ Cheese Recipe

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★★★★★

4.7 from 78 reviews

This Creamy Evaporated Milk Mac n’ Cheese is a quick and comforting twist on the classic dish, using evaporated milk to create a rich and velvety cheese sauce. The recipe cooks the macaroni directly in water with salt, then incorporates evaporated milk and sharp Cheddar cheese to build a smooth, luscious sauce without needing to drain the pasta. Perfect for a cozy weeknight dinner, this recipe balances ease and indulgence with minimal ingredients and steps.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta and Seasoning

12 oz. elbow macaroni (about 3 cups)
⅛ tsp. salt

Dairy and Cheese

1 (12 oz.) can evaporated milk
3 cups (12 oz.) shredded sharp Cheddar cheese
2 Tbsp. cold butter, cut into pieces (optional)

Instructions

Cook macaroni: Measure the macaroni and salt into a large 12 to 14 inch skillet or medium saucepan. Add just enough water to barely cover the pasta. Bring the water to a boil over high heat, stirring often to prevent sticking.
Simmer pasta until nearly cooked: Lower the heat to low and let the macaroni simmer until most of the water evaporates and the pasta is al dente—still a little firmer than desired for the final dish—about 7-9 minutes. Do not drain the remaining water.
Add evaporated milk and heat: Pour the evaporated milk directly into the pan with the remaining water and pasta. Increase heat to medium-high and, stirring constantly, bring the mixture to a simmer.
Incorporate cheese and butter: Immediately reduce the heat to low and stir in the shredded sharp Cheddar cheese and cold butter if using. Continue stirring until the cheese melts fully and the sauce thickens, about 1-2 minutes.
Season and serve: Taste and adjust with additional salt and pepper as desired. Serve hot, enjoying a creamy, cheesy mac n’ cheese without drainage or heavy cream.

Notes

Using evaporated milk instead of regular milk or cream helps create a thicker, creamier sauce due to its concentrated milk solids.
Do not drain the pasta water before adding evaporated milk; the leftover water helps achieve the perfect sauce consistency.
Cold butter is optional but helps create a silkier sauce when stirred in at the end.
For extra flavor, consider adding a pinch of paprika, garlic powder, or mustard powder to the cheese sauce.
Sharp Cheddar cheese is recommended for a stronger, tangier flavor, but you can substitute with your favorite cheese varieties.

Keywords: mac and cheese, creamy mac and cheese, evaporated milk recipe, stovetop mac and cheese, easy comfort food