Evaporated Milk Mac and Cheese (Print Version)
# Ingredients:
→ Pasta
01 -
2 cups (225 g) dry elbow pasta
02 -
1 tsp salt
03 -
2 tbsp butter, plus more for greasing
→ Mac and Cheese Sauce
04 -
1 can (354 ml) evaporated milk
05 -
1 cup (250 ml) water
06 -
2 tbsp cornstarch
07 -
2 tbsp butter
08 -
1 tsp salt
09 -
1/2 tsp garlic powder
10 -
1/4 tsp ground black pepper
11 -
2 cups (225 g) shredded sharp cheddar cheese
→ Topping
12 -
1/2 cup (60 g) breadcrumbs
13 -
3 tbsp butter, melted
14 -
1/4 tsp salt
# Instructions:
01 -
Preheat the oven to 180°C (357°F). Grease a 1-liter casserole dish with butter.
02 -
In a small bowl, combine breadcrumbs, melted butter, and salt. Set aside.
03 -
Bring a large pot of water to a boil and add salt. Cook the pasta for 2 minutes less than package instructions to ensure it remains slightly undercooked.
04 -
Drain the pasta and return it to the pot. Add butter and toss until melted to prevent sticking. Set aside.
05 -
In a medium saucepan, combine cornstarch, salt, garlic powder, and black pepper. Add evaporated milk, water, and butter. Heat over medium-high heat, stirring constantly until mixture comes to a boil. Continue boiling for 45-60 seconds to activate the cornstarch and thicken the sauce.
06 -
Remove saucepan from heat. Add shredded cheese and stir until mostly melted. Adjust seasoning if needed. Incorporate the cooked pasta into the cheese sauce.
07 -
Transfer the mac and cheese mixture to the prepared casserole dish. Sprinkle with breadcrumb topping. Bake for 20-25 minutes. For a more golden top, broil for 2-3 minutes, watching carefully.
08 -
Remove from oven and let stand for 10 minutes before serving to allow the sauce to set properly.
# Notes:
01 -
This recipe uses evaporated milk for a creamier texture without the need for a traditional roux.
02 -
Undercooking the pasta before baking prevents it from becoming mushy in the final dish.