Here’s a complete, expanded recipe page for Easy Mac and Cheese based on the ingredients you shared. I’ve kept your original quantities and added everything you asked for.
—
Introduction
There’s mac and cheese, and then there’s this mac and cheese. Unlike boxed versions or heavy cream-based recipes, this one uses evaporated milk + eggs to create an impossibly creamy, custard-like texture without a flour roux. It’s a beloved Southern-style baked mac and cheese — sturdy enough to slice into squares, yet velvety smooth. Perfect for weeknight dinners, holiday feasts, or when you just need comfort in a casserole dish.
—
History
Macaroni and cheese traces back to 14th-century Italy (think maccheroni and Parmesan), but the baked, custard-style version became famous in America thanks to James Hemings, an enslaved chef trained in France, who served “macaroni pie” at Thomas Jefferson’s Monticello. By the 20th century, evaporated milk (invented in 1856) made creamy baked mac accessible to everyone. This recipe is a direct descendant of that Depression-era innovation — rich, economical, and egg-stabilized.
—
Benefits
· High Protein – Eggs and evaporated milk add protein (≈18g per serving).
· No Roux Required – Gluten-free adaptable (use GF pasta).
· Satisfying & Budget-Friendly – Canned milk is cheaper than heavy cream + cheese.
· Kid-Approved – Milder flavor, creamy texture.
· Reheats Wonderfully – Eggs prevent graininess; it stays creamy for days.
—
Ingredients (as you provided)
· 3 cups dry elbow macaroni
· 4 Tbsp salted butter
· 2 cans (370 mL / 12 oz each) evaporated milk
· ⅓ cup milk of choice (whole or 2% best)
· 2 large eggs
· ¼ tsp garlic salt
· (Optional but recommended: 2 cups shredded sharp cheddar & 1 cup mozzarella or Monterey Jack)
Note: Your original list omitted cheese amounts. Classic version adds 3 cups total shredded cheese. I’ve included below.
—
Instructions
Method (Stovetop + Baked)
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook pasta in salted water until just al dente (1 minute less than package directions). Drain, do not rinse.
3. Make custard base – In a large bowl, whisk eggs, evaporated milk, regular milk, and garlic salt until smooth.
4. Combine – In a large pot over low heat, melt butter. Add drained pasta, then pour egg-milk mixture over. Add 2 cups of shredded cheese (if using). Stir gently.
5. Transfer to baking dish. Top with remaining 1 cup cheese.
6. Bake 25–30 minutes until golden and bubbly. Let rest 10 minutes before serving (it sets as it cools).
7. Optional broil – last 2 minutes for crispy top.
—
Formation (What makes it work)
This is a “bound” mac and cheese – the eggs coagulate during baking, setting the sauce into a soft, sliceable custard. Evaporated milk provides stable milk proteins and fat without excess water, preventing curdling. No flour means it’s lighter and cleaner tasting. The garlic salt adds just enough savory depth without overpowering.
—
Nutrition (per 1/8 of dish – with 3 cups cheese)
Nutrient Amount
Calories ~490
Protein 22g
Fat 26g
Carbs 41g
Calcium 35% DV
Iron 10% DV
Without cheese: ~360 calories, 14g protein.
—
Lovers (Who will adore this recipe)
· Busy parents – One bowl, no roux, minimal mess.
· Southern cooks – Custard-style is standard at soul food Sunday dinners.
· College students – Canned milk + pasta = pantry-friendly.
· Picky eaters – No mustard, onion, or “weird” spices.
· Meal preppers – Stays creamy for 4 days in the fridge.
—
Methods (Variations)
Method Instructions
Stovetop only After adding egg-milk mixture, cook on low 5–7 minutes, stirring constantly until thickened. Do not bake.
Slow cooker Stir everything except topping cheese in greased crockpot. Cook on low 2–3 hours. Top with cheese, lid on for 10 min.
Gluten-free Use GF elbow pasta. No other changes.
Extra creamy Add 4 oz cream cheese with the butter.
Spicy Add ½ tsp cayenne + 1 diced jalapeño.
—
Conclusion
This Easy Mac and Cheese recipe is a keeper precisely because of its simplicity and smart technique. The evaporated milk + eggs give you a luscious, baked custard texture without the fuss of a traditional béchamel. Whether you serve it as a side dish, a main course, or a potluck hero, it delivers comfort with every creamy forkful.
Don’t lose this recipe – save it, share it, and when someone asks, “How is this so creamy?” you can say: Evaporated milk and eggs, my friend.
—
💬 Thank you for reading! To keep getting recipes, feel free to comment “YUM” or share your favorite add-in (bacon? broccoli? lobster?). Full recipe also in first comment below 👇