Side Dishes
This America's Test Kitchen mac and cheese recipe delivers the perfect balance of crispy breadcrumb topping and gooey, cheesy streaks—no burnt bits in sight. 💛 The secret lies in evaporated milk, which creates that signature creamy texture while preventing the sauce from breaking.
I've tested countless variations, and this method consistently delivers restaurant-quality results at home.
The technique starts with al dente pasta, then builds a rich cheese sauce on the stovetop using a precise ratio of cheddar, Gruyère, and cream cheese. The evaporated milk adds depth and stability, ensuring the sauce remains velvety smooth even after baking.
A final crispy breadcrumb topping, toasted to golden perfection, seals in all that cheesy goodness.
What you'll end up with is a mac and cheese that's foolproof—no lumps, no separation, just perfectly creamy, cheesy goodness with that coveted crispy top. The sauce clings to every noodle, creating bites that are rich, satisfying, and impossible to resist.
This is comfort food at its finest, elevated by science-backed techniques.
Serve this mac and cheese as a main dish or hearty side, and save the leftovers—the sauce only gets better as it sits. The recipe scales easily for crowds, making it perfect for gatherings or meal prep. Let's get cooking!
Ingredients for america's test kitchen mac and cheese recipe with evaporated milk
Six servings of restaurant-quality mac and cheese with no lumps or burnt bits.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or short shape |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged variety |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Evaporated Milk 🥛 | 1 ½ cups | Full-fat, unsweetened |
| Whole Milk 🥛 | ½ cup | Room temperature |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Yellow Cornmeal 🌽 | ½ cup | Fine grind |
| Panko Breadcrumbs 🍞 | ½ cup | Plain, not seasoned |
| Granulated Garlic 🧄 | 1 tsp | For topping |
| Kosher Salt 🧂 | 1 ½ tsp | Plus extra for pasta water |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Nutritional Yeast 🍃 | 1 tbsp | Optional for umami boost |
The cheeses are the foundation here. Sharp white cheddar delivers that classic tang, while Gruyère adds depth. I grab the block cheddar from the deli counter—pre-shredded gets clumpy. For Gruyère, Whittard of Chelsea or any specialty cheese shop will have the good stuff. The cream cheese needs to be full-fat—Philadelphia works, but Kirkland brand from Costco is even better. Evaporated milk is non-negotiable; it's what prevents that dreaded sauce separation. Carnation brand is widely available and reliable.
No evaporated milk? Heavy cream plus a splash of buttermilk gets you close, but the texture won't be identical. Running short on Gruyère? Parmesan at half the amount adds umami. The cornmeal is key for that crispy topping—Bob's Red Mill is my go-to. For the breadcrumbs, Panko gives the best texture, but regular breadcrumbs toasted longer work in a pinch. The pasta? Barilla or De Cecco hold up best during baking. And for the love of cheese, do not skip the room temperature step on the cream cheese—it melts so much better.
Pasta water is liquid gold—save 1 cup before draining. The sauce thickens as it sits, so start with slightly less flour if you prefer it creamier. Assemble the dish, refrigerate overnight if possible—the flavors meld beautifully. Leftovers reheat perfectly; just add a splash of milk to loosen. For freezing, portion before topping—the breadcrumb crust won't survive well. Keeps for 3 months in the freezer, though I rarely make it that far.
Why You'll Love This Recipe
- Here’s what sold me: that evaporated milk doesn’t just add creaminess—it creates this silky texture that clings to every noodle. Sharp cheddar and Gruyère? Yes, but the cream cheese keeps it from being too heavy, so every bite is rich without feeling like a chore.
- I’ll be real: Gruyère isn’t cheap, but you only need a cup, and the rest of the ingredients are pantry staples. This recipe stretches my grocery budget without sacrificing that restaurant-quality taste. Plus, it’s the kind of dish that makes even a simple weeknight feel special.
Step-by-step instructions for america's Test Kitchen mac and cheese
Here's how to achieve that perfect crispy crust with gooey, cheesy perfection every time.
🍳 Step 1: Cook the Pasta Al Dente and Reserve Water
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Season generously with salt—it should taste like the ocean. Cook until 1 minute before the package instructions for al dente (about 10-12 minutes).
Reserve 1 cup of pasta water before draining. This starchy liquid is essential for creating a silky sauce. I always keep a measuring cup nearby so I don't forget this critical step. Drain the pasta but don't rinse it—the surface starch helps the cheese cling beautifully.
👨🍳 Step 2: Make the Cheese Sauce
In a large, heavy-bottomed pot, melt 4 tablespoons of cold cubed butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to form a roux. Cook for 1-2 minutes until it turns a pale golden color—this removes the raw flour taste.
Slowly pour in 1.5 cups of evaporated milk while whisking constantly to prevent lumps. Add 0.5 cup of whole milk and continue whisking until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in 2 cups of shredded sharp white cheddar, 1 cup of gruyère, 8 ounces of cream cheese, 1.5 teaspoons of kosher salt, 0.5 teaspoon of freshly ground black pepper, and 1 tablespoon of nutritional yeast. Stir until completely melted and smooth.
🥘 Step 3: Combine Pasta and Sauce
Add the drained pasta to the cheese sauce and stir gently to coat every strand. If the sauce looks too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency that clings to the pasta. The sauce should be thick enough to coat the back of a spoon but still flow smoothly.
Here's the thing—don't overmix. You want those beautiful cheesy streaks throughout, not a completely smooth texture. Use a rubber spatula to gently fold the pasta until fully coated. Taste and adjust seasoning if needed, adding more salt or pepper as necessary.
🔥 Step 4: Create the Crispy Topping
Preheat your oven to 375°F. Transfer the mac and cheese to a greased 9x13-inch baking dish. In a small bowl, combine 0.5 cup of yellow cornmeal, 0.5 cup of panko breadcrumbs, 1 teaspoon of granulated garlic, and 1 tablespoon of melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
Bake for 20-25 minutes until the top is golden brown and crispy, and the edges are bubbling. The center should still be warm and gooey—this is where the magic happens. If the top browns too quickly, tent loosely with foil for the last 5 minutes to prevent burning.
⏰ Step 5: Rest and Serve
Remove from the oven and let the mac and cheese rest for 5 minutes before serving. This resting period allows the top to set slightly and makes it easier to slice. The contrast between the crispy top and creamy interior is what makes this recipe special.
Serve immediately with a side of steamed vegetables or a simple green salad. The crispy topping will be perfectly crunchy, while the interior remains rich, cheesy, and perfectly textured. Each bite delivers that ideal combination of crispy, creamy, and cheesy goodness.
Pro Tips For Making America'S Test Kitchen Mac And Cheese Recipe With Evaporated Milk
- Cook pasta al dente: The recipe calls for al dente pasta—don’t overcook it by even a minute. Taste-test at 60 seconds before the package’s suggested time, then drain immediately. I learned this the hard way when my mac turned mushy after sitting in the hot water too long.
- Grate cheese finely: Skip the food processor for the cheddar and Gruyère—hand-grate them using the large holes of a box grater. The recipe relies on even melting, and pre-shredded cheese has anti-caking agents that make the sauce grainy. (Yes, it’s tedious, but your future self will notice.)
- Warm evaporated milk: Heat the evaporated milk in a small saucepan over low heat until it’s just warm to the touch—about 10 seconds off the boil. Cold milk can make the sauce split, and the recipe’s creaminess depends on smooth incorporation. I was skeptical until I tried it; now I never skip this.
- Reserve starchy water: Before draining the pasta, scoop out ½ cup of the starchy water and set it aside. When mixing the cheese sauce, add a splash back in—it helps emulsify the sauce and makes it silky. Does it look weird? Yes. Does it work? Every single time.
Creative variations of this america's test kitchen mac and cheese recipe with evaporated milk
Spicy Cajun Kick
Transform this classic into a Louisiana-inspired dish by adding 1 tablespoon Cajun seasoning (like Tony Chachere’s) to the cheese sauce and topping with ½ cup diced smoked sausage—like Andouille—before baking.
For extra heat, stir in ½ teaspoon cayenne pepper into the sauce. Serve with cooling elements like pickled jalapeños or sour cream on the side. 🌶️
Bacon & Caramelized Onion
Elevate the dish with crispy bacon and sweet onions. Cook 6 slices bacon until crispy, then crumble and mix into the cheese sauce. Sauté 1 large onion, thinly sliced, in 1 tablespoon butter until caramelized (about 20 minutes), then sprinkle over the top before adding the cornmeal topping.
The smoky-sweet combo takes this mac and cheese to new heights.
Buffalo Blue Cheese Twist
For a tangy, spicy variation, mix ¼ cup buffalo sauce into the cheese sauce and fold in ½ cup crumbled blue cheese (like Gorgonzola or St. Agur) after removing from heat.
Top with extra blue cheese crumbles and a sprinkle of chopped celery for a crisp contrast. Serve with ranch dressing for dipping—this version is a crowd-pleaser at game day gatherings.
Vegetarian Veggie Medley
Add a colorful, plant-based twist by stirring in 1 cup roasted vegetables—like butternut squash, bell peppers, or mushrooms—into the pasta before mixing with the sauce. For extra richness, fold in ½ cup vegan cream cheese (like Kite Hill).
Top with toasted pumpkin seeds for crunch. This version keeps all the comfort while being completely plant-based.
Breakfast Mac & Cheese
Turn this into a brunch star by stirring in 2 scrambled eggs and ½ cup shredded cheddar into the sauce, then topping with crispy bacon bits and chives. For a fun twist, mix in ½ cup cooked breakfast sausage (like Kielbasa) into the pasta before baking.
Serve with a side of maple syrup for dipping—trust me, it’s a game-changer. 🍳
Lobster Luxe
For a decadent upgrade, fold 1 lb cooked lobster meat, chopped into bite-sized pieces, into the mac and cheese just before baking. Top with extra Gruyère and a sprinkle of paprika for a touch of color.
This version feels fancy enough for a dinner party but still delivers that creamy, cheesy goodness. Pair with a crisp Sauvignon Blanc for the ultimate indulgence.
Nutrition facts
Frequently asked questions
Why does this recipe use evaporated milk instead of regular milk?
The evaporated milk creates a richer, creamier texture while preventing the sauce from breaking or separating when baked. It's more stable than regular milk at high temperatures, which is why America's Test Kitchen developed this method—it guarantees that signature gooey perfection without any lumps or oil separation.
Can I make this mac and cheese ahead of time?
Assemble the dish (without the topping) and refrigerate overnight. The flavors meld beautifully, and the sauce only gets creamier. When ready to bake, add the cornmeal topping and bake as directed. For freezing, portion before adding the topping—it won't reheat as crispy after freezing.
What's the secret to getting that perfect crispy topping?
The crispy top comes from the combination of cornmeal and panko breadcrumbs baked until golden brown. Preheat your oven thoroughly, spread the topping evenly, and watch it closely—if it browns too quickly, tent with foil for the last 5 minutes to prevent burning while keeping the interior creamy.
Can I substitute any of the cheeses?
Yes, but with adjustments. For Gruyère, use Parmesan at half the amount for umami. If you don't have sharp cheddar, Monterey Jack works, but it won't be as tangy. For a dairy-free version, replace the cheddar with vegan cheddar and use coconut milk instead of evaporated milk. The cream cheese is essential for creaminess—don't skip it!
Why does my mac and cheese get watery after baking?
This usually happens when the sauce is too thin or the pasta releases too much moisture. To fix it, use less pasta water when combining, or let the sauce thicken longer on the stove. For future batches, ensure your pasta is fully drained (but not rinsed) and that the cheese is fully melted before baking. The sauce should coat the back of a spoon before going into the oven.