Ingredients
- Elbow macaroni – 2 cup (uncooked)
- Butter – ¼ cup (unsalted, for extra richness)
- All-purpose flour – ¼ cup (to thicken the sauce)
- Evaporated milk – 1 (12-oz) can
- Whole milk – 1 cup (for balance; You can do it with 2% too)
- Sharp cheddar cheese – 3 cups (shredded; aged cheddar adds depth)
- Mild cheese – 1 cup (e.g., Colby Jack or Monterey Jack for extra creaminess)
- Salt – 1 tsp (adjust to taste)
- Black pepper – ½ tsp (freshly ground best)
- Paprika – ½ tsp (optional, for a smoky hint)
- Breadcrumbs – ½ cup (optional, for a crispy topping)
Instructions
1. Cook the Pasta
Boil 4 to 6 cups of salted water in a large pot and then add the macaroni and cook until al dente, about 7 to 8 minutes. Drain and set aside.
2. Prepare the Cheese Sauce
In the same pot, melt the butter over medium heat and now whisk in the flour and stir for 1 to 2 minutes until it has a light golden color.
Now slowly pour in the evaporated milk and whole milk, and whisk continuously so that there is no lumps and after 3 to 4 minutes the sauce will become thick.
3. Add the Cheese
Reduce heat and add shredded cheese little by little. Keep melting the butter, not adding it all at once and stir continuously. Adjust the taste with salt, pepper and paprika.
4. Combine and Bake (Optional)
Mix the macaroni and cheese sauce well. If you want to bake it, transfer it to a greased casserole dish, top with breadcrumbs, and bake in the oven at 375°F (190°C) for 20 to 25 minutes until it is golden brown and bubbly.
Extra Tips
✔ Grate your own cheese: Store-bought shredded cheese may contain anti-cracking agents that can make the sauce grainy.
✔ Low and slow: Cheese sauce can separate if made over high heat, so always melt it over low heat.
✔ Customize koro:You can add a pinch of nutmeg, crispy bacon, or diced jalapeños to customize.
FAQ's
Q1: What can be made with skim milk?
A: Whole milk provides the best richness, but 2% or skim milk will work in a pinch. Avoid non dairy milks, as they can alter the texture.
Q2: How to reheat leftovers?
A: Before reheating, add a little bit of evaporated milk or regular milk. Cover with foil and heat in the microwave or oven, so that it doesn’t dry out.
Q3: Can I make this in advance?
A: Absolutely, You can assemble and store it in the refrigerator for up to 24 hours before baking.
Q4: Why did my cheese sauce turn lumpy?
A: The cheese will not melt properly on high heat, so stir it slowly and on low heat.
Q5:Are evaporated milk and condensed milk the same thing?
A: No, condensed milk contains a lot of sugar which is not present in evaporated milk, so do not make it with condensed milk because it will take the taste off.
