Baked Mac and Cheese With Evaporated Milk No Eggs

If you're looking for a way to brighten up and lighten up your old favourite mac n' cheese, this easy mac and cheese bake could be for you. Made with a quick secret ingredient 'sauce', it's much lighter than a classic macaroni cheese. I also add feta and spinach for a surprising Greek style twist!

Cheesy, moist, crispy, spinach-y, feta-y, and light… all at the same time. Yum!

This is a delicious and creamy baked mac and cheese that the whole family will love. But what? No sauce? Well, sort of… Read on to find out what the secret ingredient is!

Why choose THIS baked mac and cheese recipe?

I don't have to tell you how many thousands of macaroni cheese recipes there already are out there. So why even take a second glance at this one?

• You simply blend together 3 main ingredients for a light and creamy 'sauce' that makes itself in the oven while your Greek mac bakes.
• This is made with evaporated milk. This makes for a delicious sauce without the heaviness of a classic mac and cheese sauce with flour!
• Need a tasty and nutritious meal in a hurry? This is ready and on the table in just 30 minutes.
• Sprinkle panko breadcrumbs and parmesan over the top for a simple crispy, cheesy topping.
• Fan of Greek spanakopita? The feta cheese and spinach in this make it a pretty unique mac and cheese recipe.
• This is equally as good as a main dish or a side – your choice!
• The end result is an oozy, gooey, lightly crispy but not too rich Mediterranean twist on this easy classic!

But… this recipe is not for everyone!

I'll be honest with you. If you like the sort of macaroni cheese that's all about the sauce, this is probably not the recipe for you.

If however you're curious about the idea of a version with a sauce that's delicious but on the lighter side, give this more traditional macaroni and cheese a try! (it's a leftovers mac and cheese, but you can add anything you like to it, or keep it plain)

Greek mac and cheese ingredients

For the 'sauce' (3 – 4 main ingredients)

• evaporated milk
• CHEESE! [I recommend gruyère, or a Swiss cheese like Emmenthal. Sometimes I use just cheddar, because that's what I have, and perhaps some mozzarella for extra gooey-ness. And of course feta – otherwise how could I call it a Greek mac and cheese?]
• eggs
• optional nutmeg

Other ingredients (3 – 4)

• macaroni
• wilted spinach
• optional panko breadcrumbs and parmesan (although highly recommended!)

How to make it

(Photos 1-2) Make your 'cheat's sauce': Just pulse a can of evaporated milk, grated cheeses (any, but include feta!) and eggs in a food processor. NO FLOUR AND ROUX BASED SAUCE NEEDED! If you don't have a food processor, just whisk by hand.

(Photo 3) Wilt spinach. LOTS of spinach.

(Photos 4-6) Stir the spinach and 'sauce' into some cooked macaroni, then tip everything into a cast iron pan. If you don't have a cast iron pan, an ordinary baking dish is fine.

(Photos 7-8) Sprinkle panko crumbs and parmesan over the top, and bake for about 15 minutes.

Call everyone to the table, because dinner is served!

Pro tip: Don't wait to eat! Because the sauce is quite light, this is best eaten immediately before the pasta starts to soak it up.

What to serve with it

I usually serve this pasta bake with some kind of simple roast chicken. We have our chicken on the side. If you prefer though, shred supermarket cooked/rotisserie chicken into your mac and cheese before you put it in the oven.

Alternatively (perhaps you're a vegetarian?), add halved cherry tomatoes, jarred marinated artichokes, or chopped spring onions.

Or just keep it super simple and serve it on its own!

Can I make this ahead?

Erm… no. The sauce is so light and simple that it's easily soaked up by the pasta… so serve and eat pretty quickly!

What you could do is prepare everything ahead. So cook the pasta (drain and drizzle over a little oil to stop it sticking), wash and wilt the spinach, grate the cheese, and even whisk up the sauce in the blender. Then all you have to do is stir everything together, pour into a baking dish, sprinkle over the breadcrumbs, and bake!

Can I reheat it?

Again, because the pasta can quickly soak up the sauce, this doesn't really reheat very well.

However… I do reheat leftovers in the microwave for myself. I enjoy it, but it's much drier than when first baked. I sometimes reheat it for a few minutes in the microwave. I add a drizzle of milk for added moisture, and cover with plastic wrap with a few holes in it to let some steam escape. Or see below!

So what can I do with my leftovers?

Don't throw away the leftovers! Try these ideas:

• Got a waffle maker? (affiliate link) Make leftover macaroni cheese waffles! I wasn't sure about this idea, but it actually works really well. Simply squish your leftovers into the waffle maker and cooker for 7 to 10 minutes. Delicious dipped into warm marinara sauce! < The leftover risotto arrancini recipe in this post isn't bad, either 😉
• If you don't have a waffle maker, but you have an air fryer, try these delicious Air Fryer Macaroni and Cheese Balls.
• If you don't have an air fryer, follow this recipe for fried mac and cheese. Just follow the recipe from step 6! (^ also delicious with marinara sauce)

More 30-minute meals

• Creamy lemon chicken orzo soup
• Easy baked gnocchi with sausage, peppers and tomatoes
• Moussaka penne (Greek beef and eggplant pasta bake)
• The simplest stovetop chicken and rice
• OR check out all my easy midweek meals!

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30-minute Greek mac and cheese bake

This is a super easy Greek style baked mac and cheese with a simple 'sauce' made of evaporated milk and eggs – not flour. Packed with spinach and feta cheese and topped with crispy panko crumbs, it tastes a bit like a Greek spinach and cheese pie! The best part? It's on the table in just 30 minutes!

Prep Time 15 mins

Cook Time 15 mins

Cuisine Greek

Servings (click to change) 6 (as a side, or 4 as a main)

• ▢
• ▢

• ▢ 9 ounces macaroni
• ▢ 1 cup grated cheddar cheese (or a mixture of cheeses e.g. gruyère, Swiss cheese, provolone…)
• ▢ 1 cup feta cheese (crumbled)
• ▢ ½ cup mozzarella cheese (grated)
• ▢ 14 ounces evaporated milk (1 can)
• ▢ 2 large eggs
• ▢ ¼ tsp ground nutmeg (optional)
• ▢ 10 ounces spinach
• ▢ salt and pepper to taste
• ▢ 2 tbsp panko breadcrumbs (optional but recommended!)
• ▢ 1 tbsp grated parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

• Pre-heat the oven to 220C/430F.

• Cook the macaroni according to the packet instructions, then drain and tip back into the pan. Stir through a drizzle of oil and put a lid on the pan to stop it sticking and drying out.

• Meanwhile, pulse the cheeses, milk, eggs and nutmeg (if using) in a food processor until combined (about 10 seconds). Set aside.

• Wilt the spinach in a roughly 10 inch/26 cm cast iron skillet/frying pan (if you have one – see notes) for a few minutes, then tip into the pan with the pasta.

• Add the evaporated milk 'sauce' and combine well, then pour into the cast iron pan. Smooth down, then sprinkle evenly with the breadcrumbs and parmesan.

• Bake for about 15 minutes or until nicely golden and bubbling. Serve immediately.

This recipe was inspired by Nigella Lawson's basic macaroni cheese recipe.

What pan to use

I use a roughly 10 inch / 26 cm cast iron frying pan/skillet to make this Greek baked mac and cheese. You should be fine, however, with a pan that's slightly smaller or bigger than this. Just remember to wrap a tea towel around the handle when it's out of the oven. It's so easy to forget it's hot and burn yourself!

If you don't have a cast iron pan, it isn't the end of the world. Simply use a medium baking dish.

Spinach

You might have to wilt the spinach in 2 batches. Or simply wilt it in a large saucepan. Either way, it will only take you a few minutes.

Cheeses

Other than making sure to include at least half a cup to a cup of crumbled feta (because Greek!), there are no rules! Use your favourite cheeses, or whatever you have. The parmesan for the topping is definitely optional. No need to buy it just for this recipe… unless you want to!

You want roughly 2 cups of grated/crumbled cheese, or 250 grams.

Ways to adapt the dish

Try adding some shredded rotisserie chicken / cooked chicken, some cherry halved cherry tomatoes, chopped spring onions / salad onions, or jarred artichokes.

Or just serve with some simple roasted chicken on the side. Delicious!

Leftovers?

This mac and cheese recipe doesn't lend itself very well to being frozen and/or reheated. As the sauce is so simple, it dries out quite easily.

I do however sometimes reheat the leftovers all the same, and I do enjoy eating them. Just be aware that the mac and cheese will be a lot drier when reheated. Adding a drizzle of milk before reheating can offset this a little!

Alternatively… why not make some 'macaroni cheese waffles' (got a waffle maker? Just press your leftovers into it and cook for 7 to 10 minutes. Don't worry, it doesn't make a big mess!)

Calories: 466 kcal Carbohydrates: 44 g Protein: 24 g Fat: 21 g Saturated Fat: 13 g Cholesterol: 124 mg Sodium: 622 mg Potassium: 627 mg Fiber: 3 g Sugar: 9 g Vitamin A: 5025 IU Vitamin C: 15 mg Calcium: 558 mg Iron: 3 mg

Let me know if you liked it!

Baked Mac and Cheese With Evaporated Milk No Eggs

Source: https://scrummylane.com/really-easy-greek-macaroni-cheese/

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