Speedy, Extra-Cheesy Mac & Cheese

Easy, ultra creamy and super cheesy! This mac and cheese is the definition of #treatyoself. It’s a shortcut recipe. Rather than using a traditional béchamel, it combines a variety of cheeses with evaporated milk and spices, making it quick and easy to prepare. Any cheese goes, so feel free to experiment.

  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Pasta


  • 500 g dried macaroni, or the short pasta of your choice
  • 2 x 410g tins evaporated milk (not condensed!)
  • 250 g grated mozzarella, divided
  • 150 g grated extra-mature cheddar
  • 100 g grated gruyère
  • 50 g grated parmigiano reggiano
  • 1 tsp garlic granules
  • ½ tsp onion granules
  • ½ tsp English mustard powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper


  1. Heat your oven to 220℃ / fan 200℃. Bring a pot of generously salted water to the boil. Add the pasta and cook until al dente. You want the pasta to still have a slight bite to it. Drain the pasta and return it to the pot.
  2. Add the evaporated milk, 100 g mozzarella, the extra-mature cheddar, gruyère, parmigiano reggiano, evaporated milk, garlic granules, onion granules, mustard powder, smoked paprika and cayenne pepper and stir well to combine. Taste and season with sea salt and freshly-ground black pepper, to taste, and stir again to combine.
  3. Pour the mac and cheese into a baking dish and top with the remaining 150 g mozzarella. Bake for 15 to 20 minutes, or until golden brown and bubbling.

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