Print

Creamy Dump and Bake Mac and Cheese Recipe with Evaporated Milk Easy and Perfect

creamy dump and bake mac and cheese - featured image
Print Recipe

A quick and easy creamy mac and cheese made with evaporated milk using a dump and bake method for a rich, velvety texture without the fuss.

Ingredients

Scale
  • 2 cups elbow macaroni (about 8 oz / 225 g)
  • 1 can evaporated milk (12 oz / 354 ml)
  • 2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)
  • 1 cup shredded mozzarella cheese (about 4 oz / 115 g)
  • 3 tablespoons butter, melted (about 45 g)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper, freshly ground
  • Optional crunchy topping: 1 cup panko breadcrumbs mixed with 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 2 cups (8 oz / 225 g) elbow macaroni and cook for 5 minutes, slightly under al dente. Drain and set aside.
  3. Make the cheese sauce base: In a medium bowl, whisk together 3 tablespoons melted butter and 2 tablespoons all-purpose flour until smooth. Slowly add the 12 oz (354 ml) can of evaporated milk, whisking continuously to avoid lumps. Add 1 teaspoon yellow mustard powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Whisk until the sauce thickens slightly and is smooth (about 2 minutes).
  4. Combine pasta and cheese: Add the drained pasta to the cheese sauce mixture, then stir in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella. Mix well so the cheese melts into the sauce evenly.
  5. Transfer to baking dish: Pour the mixture into your 9×13 inch (23×33 cm) baking dish, spreading it evenly. If needed, sprinkle a little cheese on the bottom to prevent sticking.
  6. Add crunchy topping (optional): Mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the top.
  7. Bake: Place in the oven and bake for 25-30 minutes, or until bubbly and golden brown on top.
  8. Rest and serve: Let it cool for 5 minutes before serving.

Notes

Do not overcook pasta before baking to avoid mushiness; it finishes cooking in the oven. Use freshly shredded cheese for better meltiness. If cheese sauce is too thick before baking, add a splash more evaporated milk. Tent with foil if topping browns too quickly. Let rest 5 minutes before serving for best texture.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, dump and bake, evaporated milk, comfort food, easy mac and cheese, cheesy pasta

Find it online: https://ariaappetite.com/creamy-dump-and-bake-mac-and-cheese-recipe-with-evaporated-milk-easy-and-perfect/