mac and cheese recipe with evaporated milk -1

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Ready for an easy recipe for mac and cheese with evaporated milk? This recipe right here is all you will need.

mac and cheese recipe with evaporated milk -1

Made with a handful of staple ingredients, this recipe can be made in under 40 minutes and serves the entire family. It is perfect for you if you’re looking for a way to replace milk in a mac and cheese recipe

When it comes to mac and cheese recipes they’re usually made using milk. But, you can make a delicious creamy mac and cheese dish with evaporated milk and I’ll show you how.

Why use evaporated milk in mac and cheese?

Mac and cheese needs a creamy liquid to help add moisture and creaminess to the dish. Any kind of milk can accomplish this goal, but each to varying degrees and with different results in terms of flavors, richness, taste, and more.

Evaporated milk can be used to achieve this goal since it is creamy and delicious, and adds a nice rich flavor to the creamy pasta. 

Ingredients for evaporated milk macaroni and cheese

Elbow macaroni – Elbow macaroni is the classic pasta used in most mac and cheese recipes. I used elbow macaroni in this recipe since it’s what I use all the time. However, you can also use your favorite small pasta such as rigatoni or penne.

Cheddar cheese – I used cheddar but you can get away with using other cheeses like Gruyere, Gouda, or even brie cheese.

Evaporated milk – The star of the recipe, evaporated milk will give you a nice, rich, creamy baked mac and cheese. I use the carnation brand since this is always available in my area. But you can use other brands as well. 

Whole milk or water – I sometimes like to dilute my evaporated milk so that the mac and cheese dish is not excessively rich. However, you can skip this ingredient completely and use undiluted evaporated milk for your pasta dish.

Butter – Used to add some richness and flavor to the pasta sauce. I used salted butter, but unsalted works fine too.

Paprika (for color) – This ingredient is completely optional, but I used it to give my mac and cheese that nice orange color. 

Garlic powder – I used this to help add some wonderful garlicky notes to the mac and cheese pie. You can also choose to add some other spices like Italian seasoning, onion powder, etc.

Salt and pepper – A pinch of salt and a pinch of black pepper will help bring the whole recipe together. 

How to make mac and cheese with evaporated milk

To make this homemade mac and cheese with evaporated milk, first, gather all the ingredients in one place.

ingredients for mac and cheese recipe

Bring 4-6 cups of water and 1 teaspoon of salt to a boil in a large pot. Then add the elbow macaroni to the boiling water and cook for 12-15 minutes.

Pour the cooked elbow macaroni into a colander to drain and place to the side, reserved for later.

At this point turn on the oven to 375 degrees F.

Next, add 1 ⅓ cups of grated cheese, 1 cup of evaporated milk, ½ cup of whole milk or water, 2 tablespoons of butter, and the paprika to a large pot and simmer on low heat until the cheese sauce is made.

making pasta sauce with evaporated milk

Next, pour the cooked elbow macaroni into the cheese sauce and mix well until all the macaroni is properly coated.

mixing elbow macaroni and cheese sauce


Pour into a baking dish, then top with the remaining ⅔ cup of cheddar cheese.

top with shredded cheese

Place in a preheated oven at 375 degrees F.

Bake for 20 minutes then serve this delicious baked mac and cheese with evaporated milk.

delicious baked mac and cheese with evaporated milk.


Add some Velveta – For even more creaminess, add some Velveta to the recipe. 

Use undiluted evaporated milk – For a super creamy, almost decadent mac and cheese, do not dilute the evaporated milk.

Storing and reheating

  • To store: Place the cooked macaroni and cheese in a shallow airtight container and place them in the refrigerator. The leftovers will last for 3 to 5 days.
  • To reheat: Preheat the oven to 375 degrees F. Lightly butter a baking dish and place the leftovers in the dish. Cover the dish with foil then bake for about 10-15 minutes. 

Frequently asked questions 

Evaporated milk is used mainly because it is rich and creamy and it helps to enhance the flavor of mac and cheese. Most people also prefer it because it’s richer than regular milk, and has less fat and calories than heavy cream.

Can I use condensed milk or evaporated milk to make mac and cheese?

You can use evaporated milk to make mac and cheese. Simply substitute at a 1:1 ratio for regular milk. However, you can’t use condensed milk in mac and cheese. This is so because condensed milk is a thick, extremely sweet type of milk made so because of all the sugar that has been added to it. Therefore, it won’t be good in any mac and cheese recipe.
Use condensed milk to make recipes like pumpkin pie and sweet potato pie instead. 
Also, if you like this recipe, check out this pancake recipe with evaporated milk too.
Yield: 4 servings

Keto Casserole With Bacon and Cauliflower

Keto Casserole With Bacon and Cauliflower

Loaded with cauliflower, bacon, and eggs, with only 4g net carbs per serving, this casserole is an ultimate breakfast, lunch or dinner dish.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 2 cups cauliflower rice
  • 5oz. sharp cheddar cheese, grated
  • 5 eggs
  • Salt and pepper, to taste
  • ½ green bell pepper, seeded, chopped
  • 1/3 cup heavy cream
  • 6oz. bacon, cooked and crumbled


    1. Assemble your ingredients and preheat oven to 350F.
    2. Next grease a casserole dish with butter or oil and place in the cauliflower rice making sure to press to make a base.
    3. The next step requires you to top the cauliflower with half the cheddar cheese.
    4. Next, in a bowl, beat eggs with heavy cream and salt and pepper.
    5. Pour the eggs over the cheese, top with bell pepper, remaining cheese and bacon.
    6. Bake the casserole for 45 minutes.
    7. Cool the casserole on a wire rack before serving.

Nutrition Information:



Amount Per Serving: Calories: 503Total Fat: 38.8gSaturated Fat: 17.3gCholesterol: 303mgSodium: 1298mgCarbohydrates: 5.5gNet Carbohydrates: 4gFiber: 1.5gSugar: 2.6gProtein: 32.8g

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