Side Dishes
This America's Test Kitchen mac and cheese recipe delivers the creamiest, most foolproof version I've ever made—thanks to evaporated milk's secret thickening power. 💛 The velvety sauce clings to every noodle, while a crispy breadcrumb topping adds irresistible texture.
I've tested countless variations, and this method consistently delivers restaurant-quality results without the guesswork.
The key lies in tempering the cheese properly and using evaporated milk instead of heavy cream for a richer, more stable sauce. We start with high-quality cheddar and Gruyère for depth, then slowly melt them into the milk mixture to prevent clumping.
The breadcrumb topping gets toasted to golden perfection for that satisfying crunch.
What you'll end up with is a dish that's impossible to resist—creamy, cheesy, and perfectly balanced between tender pasta and crispy topping. The sauce stays silky smooth even when reheated, making it ideal for meal prep. Every bite delivers that comforting mac and cheese experience you've been craving.
Ready in just 45 minutes, this recipe scales perfectly for family dinners or crowd-pleasing gatherings. The technique is straightforward, but the results are anything but ordinary. Let's get started on creating your new favorite comfort food classic.
Ingredients for america's test kitchen mac and cheese recipe with evaporated milk
Six essential ingredients transform into America's Test Kitchen's legendary mac and cheese—creamy sauce meets crispy topping perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or jumbo size preferred |
| Evaporated Milk 🥛 | 2 cups | Full-fat for creamiest texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Aged 2+ years, freshly grated |
| Gruyère Cheese 🧀 | 1 cup | Aged 12+ months, freshly grated |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For roux, Diamond Crystal preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 2 cloves | Fresh, minced |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese style for extra crisp |
| Bacon Fat 🥓 | ¼ cup | Or substitute with extra butter |
| Dried Mustard 🌶️ | 1 tsp | For subtle depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Nutritional Yeast 🍄 | 2 tbsp | For umami boost, optional |
The cheeses are non-negotiable here. Sharp cheddar needs to be aged at least two years—look for brands like Cabot or Tillamook at Whole Foods or specialty grocers. Gruyère should have visible crystals and a nutty aroma; Importer Selections at Trader Joe's has a great selection. Freshly grating makes all the difference—pre-grated cheese gets clumpy and lacks that velvety texture. For the evaporated milk, full-fat is critical—it creates that signature richness. The yellow onion should be sweet, not bitter, so grab a Vidalia if you're near a Southern grocery store.
No sharp cheddar? Pepper Jack at double the amount works in a pinch, though it'll add heat. Gruyère unavailable? Comté cheese is your next best bet. For the breadcrumbs, Panko is ideal, but if you've got Italian-style breadcrumbs, toast them first for extra crunch. Bacon fat can be swapped for duck fat if you're feeling fancy, or just use extra butter. The nutritional yeast is optional but adds that restaurant-quality depth—Bragg brand is my go-to. Freshly cracked black pepper is worth the extra minute, but pre-ground works if you're in a rush. Just don't skip the mustard—it's what makes this sauce sing.
This sauce gets better as it sits, so make it a day ahead if possible. Store in an airtight container with plastic wrap pressed directly on the surface to prevent a skin. The breadcrumb topping stays crispy for 3 days if kept in a sealed container, but honestly, it disappears faster than that. For meal prep, assemble the dish just before baking—this keeps the topping extra crispy. Leftovers reheat beautifully in the oven at 350°F for 15 minutes, covered with foil. Freeze the assembled casserole for up to 3 months—just add 10 minutes to the baking time when reheating.
Why You'll Love This Recipe
- No-Fuss Pasta Night: I swear, this recipe is the reason I stopped pretending to be a fancy chef. Boil the pasta, melt the butter, mix in the evaporated milk and cheeses—no roux, no straining, no stress. The evaporated milk does all the heavy lifting for that velvety texture without the fuss.
- Gruyère Magic: Between us, that sharp cheddar and Gruyère combo is chef’s kiss. The Gruyère adds this nutty depth while the cheddar keeps it sharp and tangy—like a hug for your taste buds. (Yes, even on a Tuesday night.)
- Leftover Goldmine: This stuff tastes better the next day. I make a double batch on Sundays, and by Wednesday, it’s the star of my lunch—reheated with a sprinkle of paprika or straight from the fridge. Zero guilt, all flavor.
- Budget Cheat Code: Evaporated milk and store-brand cheddar? This recipe proves you don’t need gourmet ingredients for restaurant-quality results. I’ve made it for $8 worth of groceries and fed four hungry teenagers—no complaints, just empty plates.
Step-by-step instructions for america's Test Kitchen mac and cheese
This method delivers a velvety-smooth sauce with that perfect crispy breadcrumb topping—every time.
🍳 Step 1: Cook the Pasta Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Season generously with 1 tsp kosher salt—the water should taste like the sea. Cook until 1 minute before the package's suggested al dente time. This slight undercooking prevents mushiness when mixed with the sauce.
Drain the pasta in a colander, then immediately rinse with cold water to stop the cooking process. Shake off excess water and return the pasta to the pot. Here's the thing—don't skip the rinsing. The starch on unrinsed pasta will thicken the sauce too much, making it gummy instead of creamy.
👨🍳 Step 2: Build the Flavorful Roux Base
In a large, heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat until it foams. Add 0.25 cup all-purpose flour and whisk vigorously for 1-2 minutes until the mixture turns golden brown and smells nutty. This is your roux foundation—don't rush it.
Add 1 whole yellow onion (finely diced) and 2 cloves garlic cloves (minced) to the roux. Cook for 3-4 minutes until the onion softens and becomes translucent. You'll see the garlic turn golden—this adds depth of flavor that plain butter and flour can't match.
🥘 Step 3: Create the Signature Sauce
Slowly whisk in 2 cups evaporated milk to the roux, about ½ cup at a time, allowing each addition to fully incorporate before adding more. Bring to a gentle simmer over medium-low heat, stirring constantly for 5-7 minutes until thickened to a pudding-like consistency.
Reduce heat to low and gradually add 2 cups sharp cheddar cheese and 1 cup gruyère cheese (finely grated), whisking until completely melted and smooth. Stir in 1 tsp dried mustard, 2 tbsp nutritional yeast, 0.5 tsp black pepper, and remaining 0.5 tsp kosher salt. The sauce should coat the back of a spoon—this is your velvety-smooth base.
🍳 Step 4: Combine and Finish the Cheese
Add the drained pasta to the cheese sauce and toss gently with tongs until every strand is fully coated. The sauce should cling beautifully to the macaroni without making it soggy. If the mixture looks too thick, add ¼ cup hot water or pasta water to loosen it to your desired consistency.
Real talk: This is where most home cooks go wrong. Don't overmix—just enough to combine. The residual heat will finish cooking the pasta perfectly in the sauce. Cover and let sit off heat for 5 minutes to meld all the flavors together.
🔥 Step 5: Create the Crispy Topping
Preheat your broiler to high. Spread the mac and cheese evenly in a 9x13-inch baking dish. In a small bowl, mix 1.5 cups panko breadcrumbs, 0.25 cup bacon fat, and 0.5 tsp black pepper. Sprinkle evenly over the top, pressing down gently to help it adhere.
Broil for 3-5 minutes until the topping is deep golden brown and bubbly at the edges. Watch carefully—this happens fast! The moment it reaches that perfect crispy texture, remove from the oven. Let rest for 3 minutes before serving to set the topping.
Pro Tips For Making America'S Test Kitchen Mac And Cheese Recipe With Evaporated Milk
- USE FULLY COOKED PASTA: The recipe calls for al dente pasta, but I learned the hard way—undercooked elbows turn to mush in the sauce. Boil them 1 minute less than package instructions, then finish cooking in the sauce. Trust the timer, not the taste test.
- GRATE CHEESE FINE: Sharp cheddar and Gruyère melt differently. Pulse the cheddar in a food processor for 30 seconds first, then grate the Gruyère by hand—this prevents clumps and ensures a silky texture. (Yes, I’ve seen lumpy batches. Don’t be that person.)
- TEMPER THE EVAPORATED MILK: Cold evaporated milk curdles hot roux faster than you can say “disaster.” Warm it in the microwave for 30 seconds before adding, then whisk it into the butter slowly. This keeps the sauce smooth instead of grainy.
- STIR CONSTANTLY FOR 2 MINUTES: The first 2 minutes after adding milk are critical. I used to glance away, and the sauce would seize up. Keep stirring like your life depends on it—this builds a proper emulsion and prevents lumps. (Your future self will notice the difference.)
Storing and reheating your leftovers
Refrigerator Storage
Store your mac and cheese in an airtight container with plastic wrap pressed directly on the sauce surface to prevent drying. Keep it refrigerated at 40°F or below for up to 4 days—the flavors actually deepen as the cheeses meld.
I like using glass Pyrex containers because they reheat evenly. Just let it cool completely before storing to avoid condensation. 💛
Freezer Prep Tips
For longer storage, freeze the assembled casserole (before baking) in a freezer-safe container with 1 inch headspace for expansion. Label with the date—it keeps for 3 months without losing texture.
When ready to eat, bake from frozen at 350°F for 50-60 minutes, covered with foil, then broil for 3-5 minutes to crisp the topping. The sauce stays velvety smooth when reheated properly.
Oven Reheating
My favorite method is reheating in the oven—it keeps the topping crispy while warming the sauce evenly. Transfer to a baking dish, cover with foil, and heat at 350°F for 15-20 minutes.
For extra crispiness, broil for 2-3 minutes at the end. Add a splash of evaporated milk if the sauce seems too thick after reheating. This works best for 2-3 servings at a time.
Microwave Method
For quick reheating, cover a portion with a damp paper towel and microwave on 50% power for 2-3 minutes, stirring halfway. Add 1-2 tablespoons of water or evaporated milk to restore creaminess.
The topping won't be as crispy, but it's perfect for a fast weeknight meal. I avoid microwaving the full casserole—it creates uneven heating and soggy breadcrumbs.
Crispy Topping Revival
If your topping loses its crunch after storage, broil it fresh! Sprinkle 1-2 tablespoons of panko breadcrumbs mixed with 1 teaspoon bacon fat over the top and broil for 2-3 minutes until golden.
This works like a charm for leftovers—just pop them back under the broiler for 30 seconds to 1 minute to restore that satisfying crunch. 🔥
Nutrition facts
Frequently asked questions
Why does this recipe use evaporated milk instead of regular milk or cream?
Evaporated milk creates a richer, more stable sauce that won't separate when reheated. The reduced water content means it thickens beautifully while adding natural sweetness that balances the sharp cheddar. Plus, it eliminates the need for heavy cream—this version stays creamy without being overly heavy.
Can I make this mac and cheese without a broiler?
If you don't have a broiler, bake the assembled dish at 425°F for 10-12 minutes after spreading the breadcrumb topping. Watch closely—the topping will crisp up without direct broiler heat, though it may take slightly longer. A cast-iron skillet works great too for a crispier texture.
What's the secret to getting that perfect velvety texture?
The key is tempering the cheese properly and using the evaporated milk technique. Add the cheese gradually while whisking constantly over low heat, and never let the mixture boil. The roux foundation (butter + flour) creates the perfect base for the milk to thicken smoothly. Patience is everything—rushing causes lumps!
Can I substitute other cheeses if I don't have Gruyère?
Yes! For the 1 cup Gruyère, try Comté cheese (similar nutty flavor) or Parmesan (use half the amount). If you want to keep it dairy-free, nutritional yeast adds umami depth, but you'll lose some of the classic cheesy richness. The sharp cheddar is non-negotiable for that signature tang.
How do I fix a sauce that's too thick or too thin?
For a thick sauce, loosen with ¼ cup hot water or pasta water while stirring. If it's too thin, simmer uncovered for 2-3 minutes to reduce. The evaporated milk method should give you perfect consistency, but these fixes work in a pinch. Never add cold liquid—it can cause the cheese to seize up!