Mac and Cheese with Evaporated Milk: Make-Ahead, Creamy, Southern-Style
If you’re still reaching for the blue box, it’s time we had a little chat. This creamy Southern mac and cheese recipe is everything you wish the boxed kind could be, rich, cheesy, and made from scratch with evaporated milk for that extra-smooth texture. It’s the macaroni and cheese I grew up loving, and once you try it, it might be your new go-to too.
Ingredients
- 3 tablespoons butter
- ¼ cup flour
- 3 cups half-and-half
- 12 ounces evaporated milk
- 2 ½ cups white cheddar (shredded)
- 1 cup mozzarella (shredded)
- 1 cup Monterey Jack (shredded)
- 1 pound macaroni (cooked in salted water, drained)
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon dry mustard
Instructions
- Preheat oven to 350º.
- Boil pasta in salted water until al dente, drain, and return to the pot.
- As the pasta cooks, warm half-and-half in the microwave for 1-2 minutes. In a large saucepan, melt the butter over medium heat. Once melted, add flour and whisk for about a minute; the flour should start to take on some color.
- Gradually add the warm half-and-half to the flour mixture, whisking constantly until incorporated, then slowly add evaporated milk. Heat for about 5 minutes; it will be slightly thick.
- Remove the roux from the heat and add all but ½ cup of the cheddar cheese. Whisk until combined. Add thyme, mustard, salt, and pepper.
- Pour over cooked pasta, stirring to combine. Place in a baking dish and sprinkle with remaining cheese.
- Cover with aluminum foil and bake for 20-25 minutes until bubbly and the top layer of cheese has melted.
Barbara's Notes + Tips
- You can easily make this in advance and refrigerate or freeze until ready to bake. Let it come to room temperature before baking.
- Substitute your favorite cheeses.
- You can serve this without baking. It will not be as thick as if you bake it, but it will still taste amazing.
- Don't skip the Dijon mustard, just a teaspoon brightens the whole dish without making it taste spicy.
- If your sauce is too thick after sitting, add a splash of milk when you're combining it with the pasta.
Nutrition
Calories: 453kcal | Carbohydrates: 37g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 555mg | Potassium: 291mg | Fiber: 1g | Sugar: 7g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 435mg | Iron: 1mg
