Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
20 Mins
Total Time
50 Mins
Serves 12 (serving size: about 2/3 cup)

From the Kitchen of…Rebecca Longshore, Assistant Digital Editor

"I love how my Grandmother Howard's mac and cheese has a crunchy, cheesy crust over a creamy center."

The key to Rebecca's grandmother's dish was evaporated milk. We added a surprise ingredient, canola mayonnaise, to make things extra creamy.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook pasta according to package directions. Drain.

Step 3

Combine mayo and next 7 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir in cheese and pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

Step 4

Combine oil and butter in a medium bowl. Add panko and parsley; toss. Sprinkle over pasta mixture. Bake at 350° for 30 minutes or until lightly browned.

Ratings & Reviews


November 05, 2015
I made it as stated with 1 small change. I used 2% milk, rather than evaporated milk. For the cheese, I used shredded mozzarella and cheddar. Made it in a casserole dish. Set up nicely and tasty.


November 15, 2015
Made this as written....Was one of the best mac & cheese I have made in over 40 years!  Could make this every week!!

Good, but more "mac with cheese"

December 27, 2015
This was very tasty, especially the sauce and the topping, but was really not cheesy enough to be called "mac and cheese" in my book.  I know you have to keep it light, but I'll probably add several ounces more cheese to it next time.  

Easy comfort food

March 01, 2016
I made this recipe for the second time last night.  Have to be honest that the use of mayo threw me initially, but it really just adds to the creamy texture.  I think I would like it a bit creamier and might add more evaporated milk next time but otherwise, delish.  Much easier and faster than making a sauce on the stove...


April 05, 2016
Made this tonight and it was a hit. Except for using sharp cheddar and gouda cheese, 2 full cups combined, and 4 cups of cooked macaroni, everything else was as stated. The sauce was so creamy and flavorful. Husband was a happy guy. Always made mac and cheese with bechamel sauce but this sauce is amazing. Thanks for posting.

Easy to make

April 22, 2016
I want to try this again because I didn't realize I was out of powdered mustard and substituted some French's mustard.  That may have made this less than great in my family's opinion.  My teenager considers herself a mac-n-cheese aficionado and she wasn't a fan of the smooth texture the mayo added.  I'll try it once more before deciding whether or not to keep it in rotation.

Wow! Surprised.

November 21, 2016
I made this exactly how it was written with the exception of the cheese.  I used what I already had on hand which was smoked/regular Gouda and mild Cheddar. I admit, after readying "mayo" as one of the ingredients I was kind of hesitant to even make because I do not like mayo at all, but I have to say it was pretty tasty.  It had great flavor, was cheesy, but not to cheesy.  We all had seconds. I will be making this again. :)  Thank you!