Evaporated Milk Mac and Cheese Recipe

Step 1

Preheat oven. Preheat the oven to 357°F / 180°C / gas mark Grease a 1-quart / 1 l casserole dish with a bit of butter.

Step 2

Make topping. In a small bowl, mix together the breadcrumbs, melted butter, and salt. Set aside.

Step 3

Cook pasta. Bring a large pot of water to a boil and add the salt. Cook the pasta following package instructions until almost al dente but 2 minutes LESS than the cooking time indicated on the packaging.

Step 4

Drain and toss. Drain the pasta and transfer it back into the pot. Stir in the butter until melted to keep the pasta from sticking. Set aside.

Step 5

Cook sauce. Combine the cornstarch, salt, garlic powder, and black pepper in a medium saucepan. Add the evaporated milk, water, and butter. Stirring constantly, heat over medium-high heat until the mixture comes to a boil. Boil for 45 seconds to 1 minute. This will activate the cornstarch and thicken the sauce.

Step 6

Add cheese. Remove the saucepan from the heat. Stir in the shredded cheese until mostly melted. If desired, season with more salt or pepper according to your taste. Next, mix in the pasta.

Step 7

Bake. Pour the mac and cheese into the prepared casserole dish. Sprinkle the bread crumb topping and bake for 20 to 25 minutes. If the top isn’t golden enough, broil for 2 to 3 minutes, keeping an eye on it.

Step 8

Serve. Remove the baked mac and cheese from the oven and let sit for 10 minutes before serving. Enjoy!