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Smartphone photo of Baked Macaroni and Cheese in a white dish, showcasing the thick deep orange sauce and bubbly cheese surface.

Baked Macaroni and Cheese with a Golden Bubbly Crust

This Baked Macaroni and Cheese features a glossy, deep orange sauce made with evaporated milk, topped with a bubbly toasted cheddar crust, fine breadcrumbs, and dried parsley for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) elbow macaroni cooked 2 minutes less than al dente
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) whole milk room temperature
  • 12 oz (354ml) evaporated milk one standard can
  • 6 cups (675g) sharp cheddar cheese freshly grated, divided
  • 1/2 cup (60g) fine breadcrumbs toasted
  • 1 tsp dried parsley flakes

Equipment

  • 1 Rectangular white ceramic baking dish 9x13 inch
  • 1 Large Dutch Oven or Saucepan For the cheese sauce

Method
 

Prepare Sauce
  1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until slightly nutty.
  2. Slowly whisk in whole milk and evaporated milk. Simmer until thickened enough to coat a spoon.
  3. Remove from heat and stir in 4 cups of shredded cheddar until glossy and deep orange.
Bake
  1. Combine boiled macaroni with sauce. Transfer to a white ceramic dish. Top with remaining cheese, breadcrumbs, and parsley.
  2. Bake at 375°F (190°C) for 20-25 minutes. Broil for 2 minutes to achieve golden-brown charred spots.

Notes

Use block cheese for a glossier sauce.
Under-cook the pasta by 2 minutes to ensure it doesn't get mushy.