Northern Macaroni and Cheese Casserole
A baked macaroni and cheese made with canned evaporated milk, shelf-stable cheese and pasta, topped with a crisp crumb crust.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •pot
- •baking dish
- •oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19 g
- carbs
- 45 g
- protein
- 16 g
- calories
- 420
Instructions
- 1
Preheat oven to 180°C and grease a baking dish.
- 2
Cook macaroni in boiling salted water until just tender, then drain.
- 3
Melt butter in a saucepan, whisk in flour, and cook 1 minute.
- 4
Gradually whisk in evaporated milk and simmer until thickened.
- 5
Stir in the cubed cheese and mustard powder until melted and smooth.
- 6
Fold the sauce through the cooked macaroni and pour into the baking dish.
- 7
Sprinkle with breadcrumbs and bake 20–25 minutes until bubbling and golden on top.
Chef's tips
Thin the sauce with a splash of water if it seems too thick before combining with the pasta, since it will thicken further in the oven.
Ingredient substitutions
- evaporated milk → whole milk if fresh dairy is available
- processed cheese → shredded cheddar for a sharper flavour
Storage
Refrigerate leftovers in a covered container for up to 3 days.
Reheating
Reheat in the oven at 160°C or in the microwave, adding a splash of milk to loosen the sauce.
Common mistakes to avoid
- •Overcooking the pasta before baking leaves it mushy
- •Sauce cooked too long over high heat can split
Serving suggestions
Cooked Northern Macaroni and Cheese Casserole?
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