Easy Food By Remi Mac And Cheese – Creamy 30-Minute Dinner

This mac and cheese, inspired by the viral Food By Remi recipe, cuts the fuss without sacrificing flavor. Instead of a complicated roux, we use a blend of evaporated milk and sharp cheddar for a sauce that's stable and creamy every time.

The method is straightforward: cook the pasta al dente, build a quick cheese sauce, and finish under the broiler for a golden, crunchy crust. It's a reliable formula that works with whatever cheese you have on hand.

I've tested this version multiple times to ensure the sauce doesn't break and the pasta stays tender. The result is a balanced dish that's rich but not heavy, perfect for a family meal or a side dish.

About the Ingredients

1 lb (450g) elbow macaroni

Use a short pasta like elbows or cavatappi to hold the sauce. Substitute with gluten-free pasta if needed.

2 cups (240g) sharp cheddar cheese, shredded

Shred your own cheese for better melting. Substitute with mild cheddar or gouda.

1 cup (240ml) evaporated milk

Evaporated milk adds creaminess without the fat of heavy cream. Substitute with whole milk plus 1 tbsp butter.

2 tbsp (28g) unsalted butter

Adds richness to the sauce. Substitute with salted butter and reduce added salt.

1 tsp Dijon mustard

Enhances the cheese flavor. Substitute with 1/2 tsp dry mustard powder.

1/2 tsp garlic powder

Adds subtle savory depth. Substitute with onion powder.

1/2 tsp salt

Season to taste; adjust depending on your cheese's saltiness.

1/4 tsp black pepper

Freshly ground is best.

1 cup (50g) panko breadcrumbs

Japanese breadcrumbs give the crispiest topping. Substitute with regular breadcrumbs or crushed crackers.

2 tbsp (30g) salted butter, melted

For the topping; use unsalted if you prefer.

Tips & Tricks

• Shred your own cheese – pre-shredded contains anti-caking agents that can make the sauce grainy.
• Don't overcook the pasta – cook 1 minute less than package directions since it will cook slightly in the sauce.
• For a smoother sauce, add the cheese gradually off the heat to prevent clumping.

Step-by-Step Instructions

1. Preheat and Boil Pasta

Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Cook macaroni until al dente (about 7 minutes), then drain and set aside.

2. Make Cheese Sauce

In a medium saucepan over medium heat, melt 2 tbsp butter. Add evaporated milk, Dijon mustard, garlic powder, salt, and pepper. Heat until steaming (about 2 minutes), but do not boil.

3. Add Cheese Gradually

Reduce heat to low. Add shredded cheddar in handfuls, stirring constantly until fully melted and smooth. The sauce should coat the back of a spoon.

4. Combine Pasta and Sauce

Pour the cheese sauce over the drained macaroni and stir until every piece is coated. Transfer to a 9×13-inch baking dish.

5. Prepare Topping

In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter until evenly coated. Sprinkle over the mac and cheese.

6. Bake and Broil

Bake at 400°F (200°C) for 15 minutes until bubbly. Then switch to broil (high) and cook for 2-3 minutes until the topping is golden brown and crispy. Watch closely to avoid burning.

7. Rest and Serve

Let stand for 5 minutes before serving. This allows the sauce to thicken and the topping to set.

Delicious Variations

Spicy

Add 1/2 tsp cayenne pepper and 1/4 cup diced jalapeños to the sauce.

Bacon

Stir in 6 slices of cooked, crumbled bacon before baking.

Veggie

Fold in 1 cup of steamed broccoli or roasted cauliflower.

How to Store Food By Remi Mac And Cheese

Frequently Asked Questions

If you try this recipe, let me know how it turns out in the comments. Share your variations and tips – I'm always curious to see how you make it your own. And if you're looking to improve your cooking fundamentals, consider reading my guide on cheese sauces. Invest in your knowledge.

Food By Remi Mac And Cheese

Food By Remi Mac And Cheese is a creamy, stovetop classic with a crispy panko topping, ready in 30 minutes for an easy weeknight dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) elbow macaroni
• 2 cups (240g) sharp cheddar cheese, shredded
• 1 cup (240ml) evaporated milk
• 2 tbsp (28g) unsalted butter
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (50g) panko breadcrumbs
• 2 tbsp (30g) salted butter, melted

📋 Instructions

1. 1Preheat and Boil Pasta — Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Cook macaroni until al dente (about 7 minutes), then drain and set aside.
2. 2Make Cheese Sauce — In a medium saucepan over medium heat, melt 2 tbsp butter. Add evaporated milk, Dijon mustard, garlic powder, salt, and pepper. Heat until steaming (about 2 minutes), but do not boil.
3. 3Add Cheese Gradually — Reduce heat to low. Add shredded cheddar in handfuls, stirring constantly until fully melted and smooth. The sauce should coat the back of a spoon.
4. 4Combine Pasta and Sauce — Pour the cheese sauce over the drained macaroni and stir until every piece is coated. Transfer to a 9×13-inch baking dish.
5. 5Prepare Topping — In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter until evenly coated. Sprinkle over the mac and cheese.
6. 6Bake and Broil — Bake at 400°F (200°C) for 15 minutes until bubbly. Then switch to broil (high) and cook for 2-3 minutes until the topping is golden brown and crispy. Watch closely to avoid burning.
7. 7Rest and Serve — Let stand for 5 minutes before serving. This allows the sauce to thicken and the topping to set.

👨‍🍳 Chef's Note: For a richer flavor, try using a mix of cheddar and gruyère. The gruyère melts beautifully and adds a nutty note that complements the sharp cheddar.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Lucas Fernandez
Lucas covers personal finance and investing for beginners, breaking down complex topics into simple, relatable concepts. He focuses on practical strategies for saving, budgeting, and building wealth without hype.