Creamy Homemade Baked Mac and Cheese

The secret ingredients responsible for the success of this recipe are chicken broth and evaporated milk. Mac-and-Cheese with chicken broth is more flavorful than the regular milk-only one. Also, creamy Mac-and-Cheese with evaporated milk has a creamier texture and flavor. It is the perfect side dish for any chicken or beef entree!

Ingredients You’ll Need:

To make creamy Macaroni Cheese, you will need the following ingredients:

• Elbow Macaroni
• Salted butter
• All-purpose flour
• Evaporated milk
• Chicken broth
• Parmesan cheese
• Sharp cheddar cheese
• Salt and freshly ground pepper
• Paprika
• Mustard powder
• Onion powder

How To Make Mac and Cheese?

Flavorful Creamy Ma-and-Cheese is easy to make. Follow these simple steps:

1. Cook the elbow macaroni in a large pot of salted water according to package instructions. If you have two large pots, make the sauce simultaneously in the other pot. If you don’t, drain the pasta and drizzle it with a little olive oil to prevent it from sticking together.
2. While the pasta is cooking, make the sauce: in the same pot or another large pot, melt the butter, and cook the flour for about 30 seconds.
3. Whisk in the evaporated milk and chicken broth. Cook for about 3-4 minutes or until it thickens.
4. Add the parmesan cheese, paprika, mustard powder, onion powder, salt, and pepper to taste. Cook for one more minute until the parmesan cheese melts.
5. Remove from heat and stir in the shredded cheddar until it completely melts.
6. Mix in the cooked and drained elbow pasta and stir until well combined.

Mac and Cheese Sauce:

To make the sauce, first, we need to make a bechamel sauce (white sauce). Melt the butter and cook the flour for about 30 seconds. Pour in the evaporated milk and chicken broth, whisking constantly to prevent lumps from forming. Cook until thickened, about 3-4 minutes. At this time, add the parmesan cheese, paprika, mustard powder, onion powder, salt, and pepper to taste.

Cook for a couple more minutes until the cheese melts. Turn off the heat, add the freshly shredded cheddar cheese, and stir until it is fully melted.

I don’t recommend using pre-shredded cheddar cheese. It has anti-caking ingredients that prevent it from melting properly.

Storing Mac-and-Cheese:

I recommend placing your leftovers in an airtight container right away. It doesn’t matter if they haven’t fully cooled down. The moisture that will form inside the container may help to keep the moisture in.

Pasta with cheese sauces can become hard and dry when refrigerated, so a little moisture can help. When cold, place in the fridge for up to 4 days. To reheat, add a couple of tablespoons of water before placing in the microwave.

What To Serve With Homemade Mac and Cheese?

My kids love Mac-and-Cheese with Fried Chicken or with Honey Garlic Chicken Wings. My husband, on the other side, loves it with Cajun Butter Steak or Garlic Butter Steak Bites. I love it as a side to my favorite Tofu Nuggets. The one thing we agree on is that Black Magic Chocolate Cake is our favorite dessert!

If you love cheesy pasta dishes, you will love:

• Cheesy Taco Pasta
• Cheesy Hamburger Casserole
• Easy Creamy Beef and Shells
• Shrimp Alfredo Bake
• White Cheese Chicken Lasagna

Creamy Homemade Baked Mac and Cheese

Chicken broth and evaporated milk are the secret ingredients in this super creamy Mac and Cheese!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 10 Servings

Calories 492 kcal

Ingredients

  

1x2x3x

• 16 oz elbow macaroni
• 3 tbsp salted butter
• ⅓ cp cup all-purpose flour
• 2-12 oz cans evaporated milk
• 1 cp chicken broth
• ½ cp grated parmesan cheese
• 16 oz sharp cheddar cheese, freshly shredded
• 1 tsp paprika
• 1 ½ tsp mustard powder
• 1 tsp onion powder
• Salt and freshly ground pepper to taste

Instructions

 

• Shredd the cheddar cheese and reserve.
  
• Cook the elbow macaroni in a large pot of salted water according to package instructions. If you have two large pots, make the sauce simultaneously in the other pot. If you don’t, drain the pasta and drizzle it with a little olive oil to prevent it from sticking.
• While the pasta is cooking, make the sauce: in the same pot or another large pot, melt the butter, and cook the flour for about 30 seconds.
  
• Whisk in the evaporated milk and chicken broth. Cook for about 3-4 minutes or until it thickens. Add the paprika, mustard powder, onion powder, salt, and pepper to taste.
  
• Add the parmesan cheese and stir until melted.
  
• Remove from heat and stir in the shredded cheddar until it completely melts.
  
• Mix in the cooked and drained elbow pasta and stir until well combined.
  

Nutrition

Calories: 492kcalCarbohydrates: 49gProtein: 21gFat: 24g