Mac and cheese is a classic American dish that is beloved by many. It’s creamy, cheesy, and comforting. While traditional mac and cheese recipes call for regular milk, using evaporated milk instead can make this dish even more delicious.
What is evaporated milk?
Evaporated milk is milk that has had about 60% of its water content removed through evaporation. It is shelf-stable and can be stored unopened at room temperature for months. Evaporated milk has a creamy, velvety texture and a slightly caramelized, nutty flavor due to the evaporation process.
Compared to regular milk, evaporated milk:
- Is thicker and creamier
- Has a more intense milk flavor
- Contains less water
- Is more concentrated in nutrients like protein, calcium, and vitamins
This makes evaporated milk an ideal choice for making extra thick, creamy, and flavorful sauces and dishes like mac and cheese.
Why use evaporated milk for mac and cheese?
Here are some of the reasons why evaporated milk is better than regular milk for making mac and cheese:
1. Creamier texture
The first and most noticeable benefit is that evaporated milk makes mac and cheese much creamier than regular milk. This creaminess comes from the high milk fat and protein content. With less water, evaporated milk is naturally thicker and richer than regular milk.
When making a cheese sauce, the evaporated milk melts smoothly and creates a lush, velvety sauce that thoroughly coats each piece of pasta. Mac and cheese made with evaporated milk has a soft and creamy mouthfeel.
2. Boosts cheese flavor
The bolder, concentrated flavor of evaporated milk enhances the cheeseiness of mac and cheese. Regular milk can sometimes dilute or overwhelm cheese flavor. But the caramelized, nutty taste of evaporated milk complements and intensifies the cheese flavor.
Whether using cheddar, American, Monterey Jack, or any other cheese, evaporated milk allows its flavor to come through in a more pronounced way.
3. Makes sauce extra stable and thick
With less water content than regular milk, evaporated milk gives mac and cheese sauce more body and stability. This makes the sauce less likely to curdle or separate when cooking.
The thickness also enables the sauce to better cling to the pasta. Mac and cheese made with evaporated milk will have a heartier, more substantial texture without becoming dry or mushy.
4. Easier to bake with
Evaporated milk is the ideal base for baked mac and cheese recipes. Regular milk can cause water to leach out of mac and cheese casseroles in the oven, leading to a dry, rubbery texture.
But evaporated milk’s low moisture content means it bakes up smooth and creamy. The sauce soaks into the pasta and doesn’t weep or become watery. Evaporated milk allows you to easily make mac and cheese casseroles with a perfect soft and moist interior.
Nutritional benefits
In addition to its culinary advantages, evaporated milk offers some nutritional benefits over regular milk:
- Higher calcium content – Since 60% of the water is removed, evaporated milk naturally has more calcium per serving compared to regular milk. This makes it excellent for bone health.
- Extra protein – Evaporated milk contains about 9 grams of protein per 1⁄4 cup serving, while regular milk has about 8 grams. The protein helps keep you full and satisfied.
- Added vitamin D – Evaporated milk is fortified with vitamin D to replace the vitamin D lost during processing. Vitamin D is important for immune function and bone health.
- Longer shelf life – Sterilized and shelf-stable, unopened evaporated milk can be stored at room temperature for up to 6 months. This makes it handy to keep on hand in the pantry.
Tips for using evaporated milk for mac and cheese
Here are some tips for seamlessly incorporating evaporated milk into your mac and cheese:
Use whole milk evaporated milk
For the creamiest, richest flavor, opt for whole milk evaporated milk instead of fat-free. Whole milk has more milk fat to make the sauce smooth.
Experiment with cheese types
Evaporated milk pairs well with almost any cheese variety. Try extra sharp cheddar for a more mature flavor, or add in cheese like Havarti or Gruyère for variety.
Gradually stir in milk
Add the evaporated milk slowly to the cheese sauce, stirring constantly to prevent curdling. This helps emulsify the sauce.
Use evaporated milk measured correctly
Since evaporated milk is thicker than regular milk, always measure accurately. Using too much can make the sauce gloopy. Follow recipe instructions closely.
Add spices or other ingredients
Evaporated milk’s flavor complements additions like dry mustard, paprika, or a touch of nutmeg. You can also stir in other ingredients like caramelized onions, roasted garlic, or sautéed mushrooms.
Make ahead
Evaporated milk allows you to make the mac and cheese sauce in advance then just bake off when ready to serve.
Cook pasta very al dente
Cook the pasta 1-2 minutes less than the package directs. The pasta will finish cooking and soaking up the sauce in the oven.
Top it off
Top baked mac and cheese with buttered breadcrumbs, crushed crackers, or roasted panko for extra crunch.
Recipe for evaporated milk mac and cheese
This ultra creamy baked mac and cheese recipe uses evaporated milk to make the cheese sauce extra luscious. The result is a rich, decadent dish the whole family will love.
Ingredients
- 1 (12 oz) box elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground nutmeg
- 8 oz sharp cheddar cheese, shredded
- 8 oz Gruyère cheese, shredded
- 1 1⁄2 cups panko bread crumbs
- 2 tablespoons melted butter
Steps
- Preheat oven to 350°F. Grease a 3-quart baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook elbow macaroni 2 minutes less than package directions until almost al dente. Drain and set aside.
- In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook for 2 minutes to make a roux.
- Gradually whisk in evaporated milk and whole milk. Cook, whisking constantly, until thickened, about 5 minutes.
- Stir in Dijon mustard, paprika, cayenne, nutmeg, cheddar, and Gruyère. Cook until cheese is melted and sauce is smooth, about 5 minutes.
- Add cooked elbow macaroni and stir until thoroughly coated in sauce. Pour into prepared baking dish.
- In a small bowl, mix panko with melted butter. Sprinkle over the top of the mac and cheese.
- Bake for 20-25 minutes until bubbly and topping is browned. Let stand for 5 minutes before serving.
Conclusion
Evaporated milk can take mac and cheese to new levels of creaminess, cheesiness, and comfort. With a velvety texture and enhanced flavor, evaporated milk is superior to regular milk for making smooth and creamy cheese sauces.
The thickness and density of evaporated milk also makes it perfect for baking stable, moist mac and cheese casseroles. So next time your making mac and cheese, reach for the evaporated milk instead of regular milk. Your taste buds and family will thank you.
