Introduction
When it comes to comfort food, few dishes evoke warmth and nostalgia as effectively as traditional macaroni and cheese. This recipe preserves the simple and deep character of the dish: no elaborate techniques, no special ingredients, just basic pantry ingredients that combine to create a rich and satisfying meal. I developed this tinsuf version to find a balance between authenticity and simplicity: evaporated milk replaces a more elaborate bechamel, obtaining a smooth and creamy consistency, while maintaining simplicity of preparation.
The hallmark of this classic is its baked finish: a golden, crisp surface that contrasts with a creamy interior. This version relies on spicy cheddar for a strong flavor and uses a modest amount of butter to cover the pasta and enrich the sauce. Optional condiments and additions allow you to adapt the dish to midweek dinners, shared lunches or party lunches, without losing the comforting essence that makes macaroni and cheese a timeless classic.
Ingredients
3 cups (about 300 g) of dry pasta (elbow macaroni, small shells or medium pens)
4 teaspoons (about 20 g) of salted butter, plus the extra one for greasing and breadcrumbs
2 cans (12 oz /370 ml) of evaporated milk
2 cups (about 200 g) grated cheddar cheese, divided
Salt and freshly ground black pepper, to taste
Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon paprika
Optional garnish: 1 cup toasted breadcrumbs or additional grated cheese
Equipment
Large pasta boiling pot, colander, large bowl, 23×33 cm baking tray, oven-safe spoon or spatula.
Instructions
Preheating: preheat the oven to 190°C (375°F). Grease a 23×33 cm baking tray with butter or non-stick spray.
Cook pasta: bring a large pot of salt water to the boil. Add the pasta and cook al dente (it should still be slightly al dente because it will finish cooking in the oven). Drain well and place the pasta back in the pan or large bowl.
Prepare the base: while the pasta is cooking, melt the butter and add it to the evaporated milk in a jug or bowl. Add 1.5 cups of grated cheddar (keep the rest for garnish). Add a pinch of salt, a few grinds of black pepper and, if desired, garlic powder or paprika. Taste it and season with salt; evaporated milk blurs the salty flavor, so you’ll probably need a little more seasoning than a bechamel.
Mix: Pour the milk and cheese mixture over the drained pasta and mix until it is evenly covered. If the mixture appears liquid, don’t worry: the preserved cheese and the cooking time in the oven will thicken and tie the dough.
Assembly: transfer the breaded pasta to the prepared baking tray. Sprinkle the remaining half cup of grated cheddar evenly. If you prefer a crispy cover, mix 1 cup of breadcrumbs with a spoonful of melted butter and sprinkle it on the surface.
Bake: Cook uncovered for 25-30 minutes, or until the saucepan begins to boil and the surface is golden. If the surface browns too quickly, cover the baking dish with aluminum foil for the remaining cooking time.
Leave to rest and serve: Remove from the oven and leave to rest for 8-10 minutes to let the sauce thicken. Serve hot with roast vegetables, fried chicken or sliced barbecue meat.
Because this recipe works
The secret of this traditional approach is evaporated milk, which concentrates milk solids for a silky and more velvety consistency in the mouth, without the need for roux thickened with flour. Combined with spicy high-fat cheddar, the result is rich in flavor and soft at the same time. Bake the dough lightly so that the pieces remain distinct and prevent a sticky texture after cooking. A short rest period after cooking allows the steam to redistribute and the saucepan to firm, allowing it to be sliced cleanly.
Variants and substitutions
For meat lovers: add 1-2 cups pieces of baked bacon, diced ham, chopped roast chicken or cooked minced meat.
A touch of vegetables: before baking, add steamed broccoli, peas or sautéed mushrooms to add color and nourishment.
Cheese mixtures: combine spicy cheddar with Gruyère, fontina or Monterey Jack to achieve different flavor profiles and blending characteristics.
Custard: for a firmer consistency, similar to custard, beat an egg lightly beaten with evaporated milk before adding it to the pasta.
Storage and heating tips
Store leftovers in the refrigerator in an airtight container for up to 4 days. To heat, add a drop of milk to restore creaminess and heat in the oven to 175 °C (350 °F) until fully warmed, or heat in the microwave at 1 minute intervals, stirring between sessions. To freeze, place portions in freezer-friendly containers for up to 2 months. Thaw overnight in the refrigerator and heat as directed.
Tips for perfect macaroni and cheese
Choose a high-quality, high-fat cheddar for the best fusion and flavor. Pre-grated cheese contains anti-caking agents that can inhibit melting.
Salt the water well for the pasta: it is the only possibility to season the pasta.
Do not overcook the pasta: the al dente pieces will remain tender after cooking.
Let the ready dish rest briefly so that the sauce thickens and can be cut neatly.
Nutritional values (approximate per serving)
Calories: ~390; Carbohydrates: 32 g; Proteins: 14 g; Fats: 24 g; Saturated fats: 13 g; Sodium: 420 mg. Values vary depending on the cheese and serving size.
