Macaroni And Cheese With Sauce
Creamy macaroni and cheese layered with sliced Colby-Longhorn cheese, baked with bread crumbs and enriched with tomato juice for a comforting, cheesy, and slightly tangy dish perfect for family dinners.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a buttered casserole dish, layer cooked, drained, and rinsed macaroni with sliced Colby-Longhorn cheese, ending with cheese on top.
- Pour the can of evaporated milk over the layered macaroni and cheese.
- Spread bread crumbs evenly over the top.
- Pour the can of tomato juice over the entire casserole.
- Bake uncovered at 350°F (175°C) for 1 hour until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the evaporated milk. You can substitute any cheese you prefer; cheddar works well too. If you want a smoky flavor, add some smoked paprika or use smoked cheese. To enhance the dish, mix in some cooked vegetables like broccoli or spinach for added nutrition. Serve with a side salad for a complete meal.
Serving Suggestions
This macaroni and cheese pairs beautifully with a side of garlic bread or a fresh green salad. For a heartier meal, serve it alongside grilled chicken or baked fish. Consider adding a sprinkle of fresh herbs like parsley or chives on top before serving for a pop of color and flavor. It also works well with American recipes that include hearty meats.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 20 minutes, or microwave in short intervals until warm. You may want to add a splash of evaporated milk to keep it creamy while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni And Cheese With Sauce contains roughly 665 calories, with 18g protein, 114g carbohydrates, and 15g fat. It is an excellent source of iron (45% of the Daily Value), protein (37% of the Daily Value), and calcium (36% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1062mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this macaroni and cheese ahead of time?
Yes, you can prepare the dish up to the baking step and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This helps ensure even cooking.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can use regular milk mixed with a bit of cream to achieve a similar richness. Alternatively, unsweetened almond milk or soy milk can be used for a dairy-free version, but the flavor might vary slightly.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the sauce before baking. You can also top the dish with crushed red pepper flakes or a sprinkle of cayenne pepper for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).