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I am always amazed at how easy it is to transform simple everyday ingredients into a gooey, cheesy family favorite! There is no wonder this dish is an American classic, and this recipe is even better than your average mac and cheese. Using chicken broth and evaporated milk makes the cheesy sauce even more flavorful and indulgent!

What Goes Into Baked Mac and Cheese?

This better version of classic mac and cheese is made with the following ingredients:

Elbow macaroni
Salted butter
Flour
Evaporated milk
Reduced-sodium chicken broth
Freshly grated Parmesan cheese
Shredded sharp cheddar cheese
Paprika
Mustard powder
Garlic powder
Salt and pepper

How to Make Mac and Cheese Sauce Flavorful?

In this case, using chicken broth and evaporated milk instead of just plain milk is the first step to making the sauce better. Paprika, mustard powder, and garlic powder along with salt and pepper are the seasonings that make a blend of sharp cheddar and parmesan cheeses taste even better!

Can Homemade Mac and Cheese be Frozen?

Creamy mac and cheese can be frozen for up to 4 months. I recommend making the sauce thin because too thick a sauce can make the mac and cheese sticky and hard. If you are freezing it, add a bit more liquid to make the sauce thinner.

How to Keep Mac and Cheese From Getting Hard?

Sometimes mac and cheese can harden once it cools down. To keep this from happening, the sauce needs to be thin and creamy. If you feel the sauce is too thick, add more chicken broth or milk until it is thin enough to remain that way once it cools down.

The BEST Homemade Baked Mac and Cheese

I am always amazed at how easy it is to transform simple everyday ingredients into a gooey, cheesy family favorite!

5 from 3 votes

Print Pin Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 492kcal

Author: Katherine - Yummfully

Ingredients

1 lb elbow macaroni
3 tbsp salted butter
⅓ cup flour
2 (10oz) cans evaporated milk
1 cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
1 lb freshly shredded sharp cheddar cheese
1 tsp paprika
1 ½ tsp mustard powder
1 tsp onion powder
Salt and pepper to taste

Instructions

Cook the elbow macaroni according to package instructions, drain, and reserve.
While the pasta is cooking, make the sauce. Start by melting the butter and cooking the flour until slightly golden, about one minute in a Dutch oven or oven-safe pot. Preheat the oven to 350 F.
Using a whisk, incorporate the evaporated milk and chicken broth into the butter/flour mixture until smooth and simmer until thickened. Season with salt, pepper, paprika, mustard powder, and onion powder.
Remove the sauce from heat and stir in the parmesan and cheddar cheese until melted.
Add the cooked pasta, stir, and bake for 20 minutes or until slightly golden on top. Serve piping hot.