Diner-Style Mac & Cheese

Yield: 8 servings


  • 525g water
  • 225g evaporated milk
    • Extra to thin the sauce, as needed
  • 225g elbow macaroni
  • 1/2 tsp salt
  • 50g butter
  • 25g shredded Parmesan
  • 125g shredded extra sharp cheddar
  • 100g shredded American cheese
  • 12g cornstarch
  • Topping
    • 3-4 tbsp olive oil
    • 150g panko breadcrumbs
    • Pinch of salt


  1. Combine the water, evaporated milk, macaroni, and salt in a pan.  Bring to a boil, reduce heat, and continue boiling until tender.  About 8 minutes total.  Remove from the heat.  Stir in the butter until melted and mixed together.
  2. In a separate bowl combine the cheeses and cornstarch.  Toss to coat.
  3. Add the cheese to the macaroni.  Stir to combine.
  4. If it's too thick, mix in some extra evaporated milk
  5. For the topping, add the olive oil to a hot fry pan.  Add the panko breadcrumbs and fry for about 2-4 minutes, just until lightly browned.  Sprinkle with salt and toss.
  6. Serve the macaroni hot, topped with fried panko breadcrumbs.

Adapted from Brian Lagerstrom.