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stovetop mac n' cheese in pot with chopped tomatoes and scallions

Evaporated Milk Mac n’ Cheese

  • Author: Spicepaw
  • Total Time: 35 minutes
  • Yield: serves 4-6 1x
  • Diet: Vegetarian


A simple, cheesy and creamy evaporated milk mac and cheese. Loaded with veg and easy to make this is a kid and mom-friendly meal! #kidfood #easysidedish #vegetarianrecipes #familydinners #macandcheese


  • 200 g/7 oz macaroni/shells/spirals (whichever you prefer and/or have in your cupboard)
  • 150 g/1 cup frozen peas
  • 390 g/~13.2 oz full cream evaporated milk
  • 130 g/a little over 4 oz grated cheddar cheese
  • 1 tbsp Dijon mustard
  • pinch of nutmeg
  • 1 tomato (chopped)
  • chopped scallion or crispy onions to garnish (optional)
  • salt
  • black pepper


  1. Bring water to boil in a large pot on the stove over high heat.  Add pasta and frozen peas.  Cook until al dente or until they are at the desired texture. Drain.
  2. In a medium to a large saucepan, warm evaporated milk over medium heat.
  3. Add 1 tbsp of Dijon and a pinch of nutmeg and whisk to combine.
  4. When the mixture starts to bubble, slowly whisk in the grated cheese a little at a time.  Continue to whisk the mixture for 2-3 minutes until fully incorporated in and sauce is creamy and cheesy.
  5. Turn heat down to low and continue to cook until thick and bubbly (about 2-5 min).
  6. Turn off heat and stir in pasta and peas.
  7. Add salt and pepper to taste.
  8. Top with chopped tomatoes and scallions or crispy onions any other kind of veg you enjoy.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: main, pasta
  • Method: boiling, simmering
  • Cuisine: Western

Keywords: mac and cheese, pasta, cheese, macaroni, kid food, vegetarian, easy side dish

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