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Creamy Lazy Mac and Cheese

An extra-creamy baked macaroni and cheese made with three cheeses, evaporated milk, and heavy cream — assembled right in the dish with toasted flour instead of a stovetop sauce.

Serves 10 · 75 min · Pasta

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 heaping tablespoons all-purpose flour
  • 1 lb elbow macaroni
  • 1 lb Colby Jack cheese, shredded
  • 1 lb sharp cheddar, shredded
  • 7 oz smoked cheddar or smoked Gouda, shredded
  • 2 tablespoons butter
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cans (12 oz each) evaporated milk
  • 3 cups heavy whipping cream
  • Smoked paprika, for the top
Make it lactose-friendly
  • 1 lb Colby Jack cheese, shredded → lactose-free or aged hard cheese (naturally lower lactose)
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 2 cans (12 oz each) evaporated milk → lactose-free milk, oat milk, or almond milk
  • 3 cups heavy whipping cream → lactose-free whipping cream or chilled coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 375°F. Spread the flour on a parchment-lined sheet pan and bake 15–20 minutes, until lightly browned.
  2. Shred the cheeses. Boil the macaroni for 7 minutes, then drain and transfer to a large casserole dish.
  3. Toss the hot noodles with the butter, then stir in the toasted flour. Season with the salt and pepper.
  4. Stir in one can of evaporated milk, then most of the cheese — reserving a few large handfuls for the top. Stir in the second can of evaporated milk, then the heavy cream.
  5. Press the reserved cheese over the top and sprinkle with smoked paprika.
  6. Cover and bake 30 minutes, then uncover and bake 15 minutes more. For a crisp top, broil briefly. Serve hot.

We refine our recipes every week — check back for sharper, clearer steps.

Source

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