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Carnation Evaporated Milk Macaroni and Cheese


Growing up as a kid my favorite food was mac and cheese. As an adult I have to say this creamy, Mac and Cheese recipe is my favorite of all!

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Rate this recipe 3.8/5 (197 Votes)


  • 2 cups dry small elbow macaroni or shells
  • 1/4 cup (butter or margarine, cut into pieces, about a 1/2 stick
  • 1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
  • 2 large eggs
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground white pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) American cheese, cut into pieces


Servings 4
Preparation time 20mins
Cooking time 60mins


Step 1

Preheat oven to 350°F.

Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted.

Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir.

Cook over low heat, stirring constantly until cheese begins to melt. Pour into 1 1/2-quart casserole dish.

Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.


Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350°F.

Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

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