Name: The Best Baked Macaroni and Cheese Recipe with Evaporated Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 16 oz. elbow macaroni noodles; 12 oz. evaporated milk; 3 cups shredded cheddar cheese; 1 cup sour cream; 1/2 cup parmesan cheese; 1 stick butter; 1 cup bread crumbs

This really is the best baked macaroni and cheese recipe with evaporated milk. The cheesy meal combines a creamy and crunchy texture in every bite. The mac and cheese dinner is filling and everyone will come back for more.

Macaroni and Cheese

Macaroni and cheese is one of the most comforting meals out there and I’ll take it just about any way I can get it.

I got this recipe from a friend and she said it stays in their meal rotation because the kids love it and it’s easy to make. We’re all about easy recipes around this house.

Got a Picky Eater? They Will Love Mac and Cheese

I’ve always been a bit of a picky eater. Thankfully, I am a little better now and will try more things.

Years ago, I was dating a guy that took me to his nephew’s high school football game. I hadn’t eaten supper for some reason and I was starving. His sister was a sweetie and offered to go grab us a potato from the concession stand.

When she returned, the potato was covered in sour cream (don’t laugh at me for my pickiness-ha!). I was trying to figure out how to NOT eat the potato, covered in sour cream that his sister bought, without being totally rude. My mom and dad had drilled manners right on into me.

Needless to say, there was no way to avoid the potato. I ate it. AND I LOVED IT! How had I gone for so many years without eating sour cream?

I know, it’s sad. I was a crazy girl for not trying it before that night. So, now, I eat it on everything! And, baked macaroni and cheese tastes amazing with sour cream.

What ingredients do I need to make macaroni and cheese?

Scroll down to the bottom for the exact measurements and you can print out the recipe.

Elbow macaroni noodles
Evaporated milk
Shredded cheddar cheese
Sour cream
Parmesan cheese
Butter
Bread crumbs (or Panko crumbs)

Recipe and printable instructions at the bottom of the post.

Cook the macaroni noodles according to the box directions. (I buy elbow macaroni noodles at Publix on BOGO, or Aldi’s. Aldi’s has a box of 32-ounce noodles for dirt cheap).

Once you cook the noodles, drain and set aside.

In a medium-sized bowl, add the sour cream and parmesan cheese. Add the cooked noodles and stir until well blended.

Add the evaporated milk and 2 cups of the shredded cheese and blend well.

Pour into a 13″ x 9″ greased casserole dish. Sprinkle with the remaining cheese. And, by all means, if you want more cheese be sure to add it! Yum!

Top with bread crumbs and butter. Bake uncovered in the oven at 350-degrees for 30 minutes.

You can use any flavor bread crumbs. I had plain bread crumbs, but Italian flavored would taste good on top. Panko bread crumbs are also a great addition and will add a little more crunch.

The dish will make about 10 servings. And, it is guuuuud.

Who invented macaroni and cheese?

We’re not quite sure who invented mac and cheese, but we are sure thankful for them. According to Wikipedia, the recipe was first written down in 1770 in Elizabeth Raffald’s book, The Experienced English Housekeeper. So, the recipe has been around a long time.

Ms. Raffaldi made a bechamel macaroni and cheese, so you know that was a delicious recipe with a French-inspired twist.

What to serve with macaroni and cheese

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