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This America's Test Kitchen mac and cheese recipe delivers the crispy top, velvety streaks, and perfect texture you crave—without a single burnt bite. 🔥 The secret lies in evaporated milk, which creates that signature creamy consistency while preventing the sauce from breaking.
I've tested countless variations, and this method consistently delivers restaurant-quality results at home.
What makes this recipe special is the balance between technique and simplicity. You'll start with al dente pasta, then build a rich cheese sauce using evaporated milk as the foundation—it adds depth without overpowering the cheddar.
The key to that perfect crispy crust? A simple breadcrumb topping baked until golden, while the sauce stays velvety underneath.
By the time it comes out of the oven, you'll have mac and cheese with a crispy golden top that shatters when you cut into it, revealing those coveted creamy streaks beneath.
The texture is foolproof—no lumps, no separation, just that perfect balance of crispy and creamy in every bite. This is comfort food at its finest, elevated by science-tested techniques.
Whether you're feeding a family or treating yourself to a weeknight indulgence, this recipe delivers every time. The evaporated milk ensures a smooth, velvety sauce that clings perfectly to the pasta, while the crispy topping adds just the right amount of texture. Let's get cooking!
Ingredients for america's test kitchen mac and cheese recipe with evaporated milk
Evaporated milk, crispy breadcrumbs, and sharp cheddar—this trio transforms simple pasta into restaurant-quality mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, high-quality brand preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded (the good stuff) |
| Evaporated Milk 🥛 | 1 cup | Full-fat for ultimate creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for rich texture |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening the sauce |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning pasta water |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Freshly Grated Nutritional Yeast 🍃 | 2 tbsp | For umami depth (optional but recommended) |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping (not regular breadcrumbs) |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping and drizzling |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic flavor |
| Mustard Powder 🌶️ | ¼ tsp | Brightens the cheese flavor |
The sharp white cheddar is non-negotiable here—Cabot or Tillamook are my go-tos for that perfect balance of tang and creaminess. If you're using pre-shredded cheese, skip it (it's coated with anti-caking agents that prevent melting). For the evaporated milk, grab Carnation—it's the gold standard for mac and cheese. The panko breadcrumbs are key for that shatteringly crispy top; Trader Joe's sells it in bulk for a great price. And don't skimp on the butter—it's what makes the sauce velvety and prevents separation.
No evaporated milk? Whole milk reduced by half works in a pinch (simmer 1 cup whole milk until reduced to ½ cup). Running out of sharp cheddar? Mix sharp white and mild cheddar (70/30 ratio) for balance. The nutritional yeast adds that cheesy umami—if you can't find it, skip it, but your mac will still be delicious. For the crispy topping, toasted breadcrumbs make all the difference—spread them on a baking sheet and toast in the oven at 375°F for 5 minutes before mixing with olive oil. Trust me on this.
This mac and cheese reheats beautifully—cover with foil and bake at 350°F for 15 minutes to revive that crispy top. Leftovers keep for 4-5 days in the fridge, but honestly, it's best eaten fresh. For meal prep, portion into individual containers before adding the topping—just pop them under the broiler for 2-3 minutes to crisp up. Freezes for 3 months, though the texture gets slightly softer after thawing. Worth it for lazy weeknights!
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I keep a can of evaporated milk and a block of sharp cheddar on hand just for this—no special shopping trips, no last-minute ingredient hunts. The recipe uses what’s already there, and honestly? That’s my kind of cooking.
- Creamy Without Curdling: The evaporated milk and heavy cream combo creates that perfect velvety texture—no graininess, no lumps, just smoothness. Between us, my old mac and cheese used to look like it’d been through a blender. Not this one.
- Leftovers That Don’t Suck: This reheats like a dream—just add a splash of milk, stir, and zap for 30 seconds. My kids actually ask for seconds, and I’ve sent it to potlucks where it disappeared faster than the deviled eggs. (Yes, even on a Tuesday night.)
- Sharp Cheddar Magic: That sharp white cheddar? It’s the star. The recipe melts it just enough to coat every noodle while keeping enough bite to make your taste buds notice. I’ll be real: I’ve tried pre-shredded, but this block version? Night and day.
Step-by-step instructions for america's Test Kitchen mac and cheese
Here's the method that delivers that signature crispy topping while keeping the cheese velvety and perfectly streaked.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Stir immediately to prevent sticking. Add 0.5 tsp Diamond Crystal kosher salt to the boiling water—it should taste like the sea. Cook for 1 minute less than the package directions (usually about 10-11 minutes) for al dente pasta that finishes cooking in the oven.
I always reserve 1 cup of pasta water before draining—this starchy liquid is liquid gold for creating a silky sauce. Drain the pasta in a colander and return it to the pot. Give it a quick toss with a wooden spoon to break up any clumps. The pasta should be hot but not steaming when you move to the next step.
🥘 Step 2: Build the Ultimate Cheese Sauce
In a separate large pot, melt 4 tbsp cold unsalted butter over medium heat until it's completely melted but not browned. Add 1 tbsp all-purpose flour and whisk vigorously for 1-2 minutes until the mixture forms a smooth paste—this is your roux. The roux should be pale golden and have a slightly nutty aroma.
Slowly pour in the 1 cup evaporated milk and 0.5 cup heavy cream while whisking constantly. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Here's the thing—don't walk away. This sauce needs constant attention to prevent burning.
🥘 Step 3: Incorporate the Cheese and Seasonings
Reduce the heat to low and gradually add the 2 cups sharp white cheddar cheese, stirring constantly until completely melted and smooth. The sauce should be thick and glossy, with visible cheese streaks throughout. If the sauce looks too thick, add 2-3 tablespoons of reserved pasta water to loosen it.
Stir in the 2 tbsp freshly grated nutritional yeast, 0.5 tsp garlic powder, 0.25 tsp freshly ground black pepper, and 0.25 tsp mustard powder. The nutritional yeast adds that unmistakable umami depth that sets this recipe apart. Taste and adjust seasoning—you might need a pinch more salt or pepper to balance the rich cheese flavors.
🍳 Step 4: Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and stir gently but thoroughly to coat each strand completely. The pasta should be fully enveloped in the sauce, with visible cheese streaks throughout. If the mixture seems dry, add more reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency—it should coat the back of a spoon but still be spoonable.
Transfer the macaroni and cheese to a 9x13-inch baking dish, spreading it evenly. The reason we use a larger dish is to create that signature thin layer that crisps beautifully on top. Use a spatula to smooth the surface—any lumps will prevent an even crispy topping.
🔥 Step 5: Create the Crispy Topping and Bake
Preheat your oven to 375°F. In a small bowl, mix together the 0.5 cup panko breadcrumbs, 2 tbsp extra-virgin olive oil, and a pinch of salt. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently with your fingers to help it adhere.
Bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. Here's where it gets tricky—don't overbake. You want that crispy crust but still want the cheese underneath to be velvety. The center should be just slightly underdone when you remove it from the oven.
⏰ Step 6: Rest and Serve for Maximum Enjoyment
Let the macaroni and cheese rest for 5-10 minutes before serving. This resting period allows the top to crisp up further and the cheese to set slightly, making it easier to slice and serve. The contrast between the crispy top and creamy interior is what makes this recipe truly special.
Serve immediately with a drizzle of extra-virgin olive oil and a sprinkle of freshly cracked black pepper. Each bite should deliver that perfect combination of crispy, creamy, and cheesy goodness. And here's the best part—leftovers reheat beautifully, with that crispy top regenerating when you broil it for a minute or two.
Pro Tips For Making America'S Test Kitchen Mac And Cheese Recipe With Evaporated Milk
- Boil Water Like a Pro: The ATK recipe calls for pasta water to be rolling when you add the noodles—no half-measures. I used to eyeball it, but now I wait until the water is so violent it slaps the pot sides. This guarantees even cooking and enough starch for that velvety sauce later.
- Grate Cheese Like a Chef: Sharp white cheddar is the star, but store-bought pre-shredded cheese has anti-caking agents that ruin texture. Grate it yourself using the large holes of a box grater, then toss the shavings with a splash of pasta water to melt them smoothly into the sauce. (Yes, even if you’re impatient like me.)
- Don’t Rush the Roux: The butter-to-flour roux is where flavor hides. Cook it low and slow until it’s a deep golden brown—about 5 minutes—before whisking in the evaporated milk. After burning three batches, I finally figured out: if it smells nutty, you’re golden. If it smells burnt, you’re sad.
- Stir in the Cream Late: Heavy cream gets added near the end of the ATK recipe, and for good reason. Stirring it in too early can make the sauce split or turn grainy. Wait until the cheese is fully melted and the sauce is thickened—then fold it in gently. This keeps the sauce silky, not curdled. (Your future self will thank you.)
Storing and reheating this dish
Refrigerator Storage
Let your mac and cheese cool completely before storing—this prevents condensation that can make the breadcrumb topping soggy. Transfer to an airtight container (I love Pyrex with snap-on lids) and refrigerate for up to 4 days.
The flavors actually deepen overnight, so leftovers often taste even better the next day. Just remember: the crispy top will soften slightly when refrigerated. 🧊
Freezer-Friendly Prep
This mac and cheese freezes beautifully for up to 3 months—perfect for lazy weeknights. Portion into single-serving glass containers before adding the breadcrumb topping (this keeps the texture intact).
When ready to eat, thaw overnight in the fridge, then broil for 2-3 minutes to restore that crispy crust. Pro tip: Underfill containers by 1 inch to prevent expansion cracks.
Reheating for Crispy Perfection
For stovetop reheating, cover with foil and warm over medium-low heat with 2 tablespoons of milk or water to prevent drying. For oven reheating, cover with foil and bake at 350°F for 15 minutes, then broil for 1-2 minutes uncovered to re-crisp the top.
Microwave reheating? Cover with a damp paper towel and heat in 30-second bursts, stirring between each, until 165°F internal temperature.
Reviving the Crispy Top
If your refrigerated mac and cheese loses its crisp, don't worry—just sprinkle 1-2 tablespoons of panko breadcrumbs mixed with 1 teaspoon olive oil on top and broil for 2-3 minutes until golden.
This quick fix works every time. For extra flavor, add a pinch of garlic powder or smoked paprika to the breadcrumbs before broiling. 🔥
Make-Ahead Baking Tip
Prep the mac and cheese up to 24 hours ahead—assemble everything except the breadcrumb topping, cover tightly, and refrigerate. When ready to bake, add the topping and bake as directed.
This is my go-to strategy for Sunday dinner prep—just pop it in the oven when guests arrive. The sauce stays velvety while the topping crisps perfectly fresh from the oven.
Nutrition facts
Frequently asked questions
Why does this recipe use evaporated milk instead of regular milk?
The evaporated milk creates a richer, creamier sauce with better body than regular milk—it's already partially reduced, which adds depth of flavor and prevents the sauce from becoming watery. Plus, it helps the cheese melt more smoothly and gives that signature velvety texture we all love. Think of it as the secret ingredient that elevates this dish from ordinary to extraordinary.
Can I make this mac and cheese without baking it?
For a stovetop version, simply combine the cooked pasta with the cheese sauce and cook over low heat for 5-7 minutes, stirring constantly. Stir in 2 tbsp butter at the end for extra richness. Skip the breadcrumb topping, but you can add a sprinkle of grated parmesan for texture. The result will be creamy and delicious, though without that signature crispy top.
What's the best way to prevent a burnt top while baking?
Prevent burning by using a light-colored baking dish (like glass or ceramic) and covering the edges with aluminum foil during the first 20 minutes of baking. Also, make sure your oven is fully preheated—cold spots can cause uneven browning. If the top starts to brown too quickly, tent it loosely with foil for the last 5-10 minutes of baking.
Can I substitute sharp cheddar with another cheese?
While sharp white cheddar is ideal, you can substitute with a mix of mild cheddar and Gruyère (50/50 ratio) for a slightly nuttier flavor. For extra richness, add ½ cup Monterey Jack—it melts beautifully and adds a smooth texture. Avoid pre-shredded cheese (it contains anti-caking agents that prevent proper melting). If you're using a different cheese, taste and adjust seasoning as needed.
How do I fix a sauce that's too thick or too thin?
For a sauce that's too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency. If it's too thin, remove from heat and let it sit for 2-3 minutes to thicken naturally, or stir in 1 tbsp cold butter to help stabilize it. The sauce should coat the back of a spoon but still be spoonable—this is the perfect texture for mac and cheese.