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America's Test Kitchen's macaroni and cheese delivers the perfect balance of creamy, velvety sauce and a golden, crispy top that makes every bite worth waiting for. I've tested countless variations, and this method—with its precise roux and baking technique—consistently produces restaurant-quality results at home.
The secret lies in patience: letting the cheese sauce develop slowly over heat ensures a smooth, rich texture without lumps.
What sets this recipe apart is the two-stage baking process that creates that coveted crispy top while keeping the sauce perfectly creamy underneath. You'll start with al dente pasta, then build the cheese sauce using a proper roux and a blend of cheeses for depth.
The final step—broiling until bubbly and golden—transforms ordinary mac and cheese into something extraordinary.
By the time you pull this dish from the oven, you'll have a bubbling, golden casserole with a crispy top that shatters satisfyingly and a sauce so rich it coats every noodle.
This is comfort food elevated—creamy, cheesy, and crispy all in one perfect bite. The technique is straightforward, but the results are anything but ordinary.
Whether you're feeding a family or craving a weeknight treat, this mac and cheese delivers on every promise. The method scales easily, and the flavors only get better as it sits. Let's get cooking—your taste buds will thank you.
Ingredients for america's test kitchen macaroni and cheese
Six ingredients make this creamy, crispy mac and cheese restaurant-worthy at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Al dente when cooked |
| Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For perfect roux |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, adds depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ¼ cup | Warmed slightly |
| Yellow Mustard 🍯 | 1 tbsp | Dijon preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy top |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For breadcrumb mix |
The cheeses are non-negotiable here. Sharp white cheddar gives that classic tang, while Gruyère adds nutty depth—don't skip it. Grab block cheeses at the store and shred them yourself (pre-shredded gets clumpy). For the butter, Land O'Lakes unsalted or Plugrá are my go-tos. The elbow macaroni? Barilla or De Cecco cook up perfectly al dente every time. If you're short on time, the 9-minute cook time on the package works, but 11 minutes gives you that ideal bite. Toast your flour and butter together in a dry pan for 2 minutes before adding milk—this builds flavor that jarred roux just can't match.
No Gruyère? Parmesan at half the amount works in a pinch, though it won't be identical. Short on heavy cream? Whole milk plus 1 tbsp melted butter gets you close. The mustard is key—Dijon adds a nice kick, but regular yellow works too. For the breadcrumbs, Panko is a must (it stays crispy), but if you're out, regular breadcrumbs plus 1 tsp cornstarch helps. The garlic powder can be swapped for 1/4 tsp fresh minced garlic, but I find the powder adds even flavor without overpowering. And trust me on the two-stage baking—it's what makes the top crispy without burning the sauce underneath.
This reheats beautifully—just cover with foil and bake at 350°F until bubbly (15-20 minutes). The sauce actually gets richer overnight, so it's perfect for meal prep. Store leftovers in an airtight container for 4-5 days or freeze portions for up to 3 months. I like to portion it into individual servings before freezing so I can just pop one out for a quick lunch. The crispy top gets softer when reheated, but a quick broil for 2-3 minutes brings back that golden crunch.
Why You'll Love This Recipe
- No-Fuss Roux Magic: I swear by that velvety roux—just butter, flour, and patience (well, 5 minutes of mine). The key? Cooking it low and slow until it’s golden but not browned, so every bite of that Gruyère-cheddar blend melts like a dream. Honestly, I’ve burned roux before, but this method forgives mistakes.
- Creamy Yet Crispy: That crispy top layer? Chef’s kiss. It’s all about the broiler at the end, and the contrast with the silky cheese sauce underneath is what makes this dish feel special. Between us, I’ve ruined mac and cheese with soggy tops before—this recipe fixes that every time.
- Lunches for Days: I make a big batch on Sundays, and it’s still my lunch by Wednesday. The sauce clings to the pasta perfectly, so it reheats like it’s fresh—no dry, gluey mess. My kids even pack it for school (yes, really), and they’re not exactly food critics.
- Pantry Staple Power: Sharp cheddar, Gruyère, and elbow macaroni? Ingredients I already have. No specialty cheeses or weird substitutes—just solid flavors that work. I’ll be real: this recipe saved me during a month of grocery budget cuts, and no one noticed I wasn’t splurging.
Step-by-step instructions for america's Test Kitchen macaroni and cheese
Here's the method that delivers a velvety cheese sauce with a golden, crispy top every time.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Season the water generously with salt—it should taste like the ocean. Cook for 11 minutes instead of the package directions, checking for al dente texture by tasting a piece. You want it firm to the bite with a slight resistance.
This shorter cook time prevents the pasta from becoming mushy when baked later. Drain the pasta in a colander and return it immediately to the pot. I keep the pot over low heat and cover it with a lid to prevent drying while I prepare the sauce.
Make the Perfect Cheese Sauce
In a large saucepan, melt 0.5 cup unsalted butter over medium heat. Once melted, whisk in 0.25 cup all-purpose flour to form a roux. Cook for 2 minutes until the mixture turns a pale golden color and smells nutty—this is your flavor foundation.
Slowly whisk in 0.5 cup heavy cream and 0.25 cup warmed whole milk, allowing each addition to fully incorporate before adding the next. Then stir in 2 cups sharp white cheddar cheese and 1 cup gruyère cheese, scraping the bottom of the pan constantly. The cheese should melt completely into a smooth, velvety sauce.
Remove from heat and stir in 1 tbsp yellow mustard, 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.25 tsp garlic powder. This combination adds depth and prevents the sauce from becoming too heavy. The sauce should be thick enough to coat the back of a spoon but still flow smoothly.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and toss gently until every strand is fully coated. The mixture should look glossy and well-combined. If the sauce is too thick, add 1-2 tablespoons of pasta water to loosen it. Transfer the entire mixture to a 9x13-inch baking dish and spread it evenly.
Here's the thing—don't press down on the macaroni. You want it to stay light and fluffy so it doesn't turn into a dense casserole. The sauce should bubble slightly at the edges, indicating it's ready for the next step.
Create the Crispy Topping
In a small bowl, combine 0.25 cup panko breadcrumbs and 1 tbsp extra-virgin olive oil. Mix until evenly distributed—this creates a crispy, golden crust. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese, pressing down very lightly with your fingers.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy enough to stand up to a gentle poke with your finger. If the top browns too quickly, tent loosely with aluminum foil for the last 5 minutes of baking.
Rest and Serve for Maximum Creaminess
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to thicken slightly and redistribute, ensuring each bite is creamy and flavorful. The crispy topping will soften just a bit but maintain its texture.
Serve immediately while the cheese sauce is still warm and the breadcrumbs are perfectly crispy. The combination of sharp cheddar, nutty gruyère, and the golden crunch on top makes this macaroni and cheese truly special. Leftovers can be reheated in the oven at 350°F for 10-15 minutes to restore that crispy texture.
Pro Tips For Making America'S Test Kitchen Macaroni And Cheese
- Bloom the flour first: Whisk the flour and butter mixture for a full 2 minutes before adding liquid—this banishes lumps and gives you that silky, velvety sauce. I used to rush this and wondered why my sauce sometimes looked like glue instead of silk.
- Grate cheese like a pro: Use a box grater, not a food processor, for the cheddar and Gruyère—it melts more evenly and avoids that rubbery texture. My first attempt with pre-shredded cheese ended in a greasy mess, so I learned the hard way.
- Don’t skip the pasta water: Reserve 1 cup of the starchy pasta water before draining—it’s the glue that holds the sauce together. I’ve made this mistake twice, and the result was a dry, clumpy disaster. Trust the starch.
- Temper the cheese: Warm the cheese mixture over low heat for 2–3 minutes after adding the milk—this prevents scorching and ensures smooth melting. I was skeptical until I tried it, and now it’s non-negotiable.
Perfect pairings for this dish
Classic Side Pairings
Start with a simple crispy apple salad—thinly slice Honeycrisp apples, toss with 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp fresh thyme. The tartness cuts through the richness, while the crunch contrasts the creamy pasta.
I like to add ¼ cup crumbled blue cheese for an unexpected depth that pairs beautifully with the Gruyère in the mac and cheese. 🥗
Protein Additions
For a heartier meal, add crispy bacon or sautéed chicken. Cook 6 oz thick-cut bacon until crisp, then crumble over the top before broiling for that extra layer of smoky flavor.
Alternatively, pan-sear 6 oz chicken tenders in 1 tbsp butter until golden, then slice and scatter across the dish. Both options add protein without overpowering the cheesy goodness. 🍳
Beverage Pairings
A crisp white wine like Sauvignon Blanc from New Zealand or Chardonnay from California complements the dish beautifully. The acidity in the wine balances the richness of the cheese sauce.
For beer lovers, a Belgian witbier (like Hoegaarden) adds a refreshing citrus note that cleanses the palate between bites. Avoid heavy reds—they’ll clash with the creamy texture. 🍷
Garnish Upgrades
Elevate your dish with fresh chives or crispy fried shallots. Sprinkle 2 tbsp finely chopped chives over the top just before serving for a bright, oniony finish.
For extra crunch, toss ¼ cup panko in 1 tbsp melted butter and bake at 375°F for 5 minutes before sprinkling on top. A drizzle of hot honey adds a sweet-spicy kick that’s irresistible. 🌟
Kid-Friendly Sides
For picky eaters, serve with steamed broccoli or buttered corn. Toss 2 cups broccoli florets with 1 tbsp olive oil, ½ tsp garlic powder, and a pinch of salt, then roast at 400°F for 12 minutes until tender-crisp.
For corn, simply heat 1 cup frozen corn in the microwave with 1 tbsp butter and a splash of milk. Both sides are simple but keep the meal balanced. 🌽
Make-Ahead Add-Ons
Prep garlic bread or pickled vegetables ahead of time. Mix ½ cup breadcrumbs, 2 tbsp melted butter, and 1 tsp garlic powder, then bake at 375°F for 8-10 minutes for a quick side.
For pickles, thinly slice 1 cucumber, toss with ½ cup vinegar, 1 tbsp sugar, and 1 tsp dill, then refrigerate for at least 1 hour. These add-ons make the meal feel complete without extra last-minute work. ⏰
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use both cheddar and Gruyère?
The sharp white cheddar provides that classic tangy flavor we love in mac and cheese, while Gruyère adds nutty depth and a luxurious melt. This combination creates a more complex, restaurant-quality sauce than cheddar alone. The Gruyère also helps prevent the sauce from becoming too heavy, keeping it velvety smooth.
Can I make this recipe without baking it?
Yes! Skip the baking step and serve it immediately after combining the pasta and sauce. For extra richness, stir in 1-2 tablespoons of pasta water to loosen the sauce. The texture will be more like stovetop mac and cheese, but still delicious. The crispy top is what makes this recipe special, though!
What's the best way to reheat leftovers?
Cover the baked mac and cheese with foil and reheat at 350°F for 15-20 minutes until bubbly. For that crispy top back, broil for 2-3 minutes at the end. Leftovers keep well in an airtight container for 4-5 days or freeze for up to 3 months. Portion before freezing for easy reheating.
Can I substitute other cheeses?
For the cheddar, use a sharp variety like Cabot or Mozzarella for a milder option. Replace Gruyère with Parmesan (half the amount) or fontina for a similar nutty flavor. Avoid pre-shredded cheese—it contains anti-caking agents that make the sauce grainy. Always shred your own for the best texture.
How do I fix a sauce that's too thick or too thin?
If your sauce is too thick, whisk in 1-2 tablespoons of warm milk or pasta water to loosen it. For a sauce that's too thin, remove from heat and stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water until smooth. Return to low heat and stir until thickened. The sauce should coat the back of a spoon but still flow smoothly.