Traditional Macaroni and Cheese

"This is a delicious recipe I got with some carnation coupons. It is super easy. It was gone in a flash. I made a double batch the second time. MMM MMM GOOD!! It takes less time if you have your macaronit cooked and ready ahead of time."
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by TexasToast R photo by TexasToast R
photo by TexasToast R photo by TexasToast R
Ready In:




  • Preheat oven to 375 degrees
  • Grease a 2 qt casserole dish.
  • Combine constarch, salt, mustard and pepper in medium sauce pan.
  • Stir in evaporated milk, water and butter.
  • Cook over medium-high heat, stirring constantly, until mixture comes to a boil.
  • Boil for 1 minute.
  • Remove from heat.
  • Stir in 1 1/2 cups cheese until melted.
  • Add macaroni and mix well.
  • Pour into prepared casserole dish.
  • Top with remaining cheese.
  • Bake for 20 to 25 minutes or until cheese is melted and light brown.

Questions & Replies

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  1. I was looking for a mac and cheese recipe that used evaporated milk, since I had some opened.The recipe was made as written except for the cheese. I had to use part of sharp chedder and part of a casserole blend.Since we like a really crusty top, the mac and cheese was baked just a little bit over the 25 minutes.To us it had the perfect amount of creaminess, and just the right amount of seasonings.This will be made again.Thanks for posting, and "Keep Smiling :)"
  2. This is an excellent recipe - I added some cubed ham to elevate it to meal status instead of merely side dish! I used about 1 1/2 C medium cheddar and rotini, otherwise I followed the recipe as printed. Thank you!
  3. This is quite good, considering it is not as high fat as some versions of macaroni and cheese. I prepared it with fat-free evaporated milk and used part pepper-jack cheese and part cheddar. Creamy and cheesy. Don't overcook the pasta since you will be baking it too.
  4. Very good. Love the topping. Just as good reheated.



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