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Dump and Bake Macaroni and Cheese with Evaporated Milk

A close-up of a serving of Dump and Bake Mac and Cheese with a golden, bubbly, cheesy crust.
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This recipe provides a simple, one-dish method for creamy baked macaroni and cheese using evaporated milk for richness.

Ingredients

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  • 1 pound elbow macaroni, uncooked
  • 1 (12 ounce) can evaporated milk
  • 1 cup whole milk
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 4 tablespoons unsalted butter, cut into pieces
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the uncooked macaroni in the prepared baking dish.
  3. In a separate bowl, whisk together the evaporated milk, whole milk, water, salt, pepper, and paprika.
  4. Pour the milk mixture evenly over the uncooked macaroni in the dish.
  5. Distribute the pieces of butter over the top of the pasta.
  6. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top layer.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 50 minutes.
  9. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown and the pasta is tender.
  10. Let the mac and cheese rest for 5 minutes before serving.

Notes

  • For an extra crispy top, sprinkle 1/2 cup of dry breadcrumbs mixed with 1 tablespoon of melted butter over the cheese before the final 10 minutes of baking.
  • You can assemble this dish up to 24 hours ahead of time; cover and refrigerate, then add 10 minutes to the covered baking time.

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