Side Dishes
America's Test Kitchen baked mac and cheese delivers the crispy-top, melty-center magic that makes this comfort food legendary. 💛 I've tested dozens of variations, and this method—with its precise cheese ratios and breadcrumb technique—finally cracked the code for restaurant-quality results at home.
The secret lies in a three-cheese blend (sharp cheddar, Gruyère, and cream cheese) that creates a sauce so rich it clings to every noodle without breaking. A light cornflake topping bakes to a golden, shatteringly crisp finish while keeping the interior tender.
This isn't just mac and cheese—it's the kind of dish that transforms weeknight dinners into something special.
What sets this apart is the foolproof texture: crispy edges that crackle when you cut in, gooey cheese that pulls apart in perfect strands, and a sauce so velvety it coats every bite.
The recipe uses medium elbow macaroni (not giant shells) for ideal texture, and the baking time is timed to perfection—no waiting for the top to burn while the center stays doughy.
Perfect for feeding a crowd or meal prepping—just assemble ahead and bake when ready. The leftovers reheat beautifully, though I won't blame you for eating straight from the pan. Here's how to make it exactly as America's Test Kitchen does.
Ingredients for baked mac and cheese recipe america's test kitchen
Six ingredients deliver that legendary crispy-top, melty-center magic—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Elbow Macaroni 🍝 | 1 ½ lb | Dry pasta, cooked al dente |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 18+ months |
| Gruyère Cheese 🧀 | 1 cup | Shredded, from block |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warmed slightly for sauce |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Yellow Corn Flakes 🍞 | 1 ½ cups | Lightly crushed for topping |
| Unsalted Butter 🧈 | 4 tbsp | Melted for topping |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and topping |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Mustard Powder 🌶️ | ¼ tsp | Brightens the cheese |
| Butterflake Seasoning 🧂 | 1 tbsp | For extra crispy topping |
The cheese is where the magic happens. Sharp cheddar gives that tangy bite, but the Gruyère adds nutty depth that makes the sauce sing. I always grab Cabot or Tillamook for the cheddar—they've got the perfect balance of sharpness. For Gruyère, Whittard of Chelsea is my go-to, but any good block works. The cream cheese? Philadelphia full-fat is non-negotiable—it's what gives that velvety texture. Pro tip: shred your own cheese with a box grater. Pre-shredded has anti-caking agents that make the sauce grainy.
No sharp cheddar? Extra-sharp white cheddar works in a pinch, but you'll lose that bright tang. Gruyère hard to find? Parmesan at half the amount adds umami, though it won't be identical. Running low on cornflakes? Panko breadcrumbs work too—just add an extra tablespoon of melted butter to the topping. The flour is for thickening, but if you're watching carbs, arrowroot powder at half the amount does the job just as well. And for the love of mac and cheese, don't skip the mustard powder—it cuts through the richness and makes the whole dish taste brighter.
This bakes best when assembled fresh, but you can prep the cheese sauce ahead and store it in the fridge for 2 days. The cornflake topping keeps well too—just mix the butter and seasoning and store in an airtight container for 1 week. Leftovers reheat beautifully in the oven at 350°F until bubbly. For parties, I double the topping recipe—trust me, everyone will want seconds. And if you're feeling fancy, serve it in a cast-iron skillet straight from the oven.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no boiling pasta in a separate pot, no sticky cheese mess in the sink. The elbows cook right in the sauce, and by the time the top gets golden, the pasta’s tender. (Yes, even on a Tuesday night.)
- Cheese Love Bomb: That combo of sharp cheddar, Gruyère, and cream cheese? It’s the trifecta of “I’ll make this again.” The Gruyère adds nutty depth, the cheddar brings the tang, and the cream cheese ties it all into that perfect creamy, stretchy bite. (My picky eaters ask for seconds.)
- Leftover Hero: This bakes up into a casserole that reheats like a dream—no soggy pasta, no dry edges. I make a big batch on Sunday, and it’s my go-to for lunches all week. Freeze half for when I’m too tired to cook. (Seriously, it’s my secret weapon.)
- Budget Flex: Sharp cheddar and Gruyère are affordable staples, and you’re not using fancy ingredients here. A box of elbows, a few cheese blocks, and milk—no specialty items, no markups. It’s the kind of dish that feeds four for under $10. (Between us, it’s my “I don’t want to spend money” comfort food.)
Step-by-step instructions for crispy-top baked mac and cheese
Here's how to nail that perfect pull-apart texture with a golden, crunchy crust every time.
🍳 Step 1: Cook the Pasta Al Dente and Reserve Starch
Bring a large pot of water to a rolling boil and add 1.5 pounds of medium elbow macaroni. Cook until 1 minute before the package instructions call for al dente (about 8-9 minutes). This slight undercooking prevents mushiness when baked.
Before draining, reserve 1 cup of pasta water—the starch in this liquid acts as a natural emulsifier for the cheese sauce. Drain the pasta and return it to the pot. Toss with 1 tablespoon of the melted butter to prevent sticking and add subtle richness. Keep the pot off heat while you prepare the cheese sauce.
👨🍳 Step 2: Build the Ultra-Creamy Cheese Sauce
In a separate large bowl, combine the 2 cups sharp white cheddar, 1 cup gruyère, 8 ounces cream cheese, 1.5 cups whole milk, 0.5 cup heavy cream, 2 tablespoons all-purpose flour, 0.5 teaspoon garlic powder, 0.25 teaspoon mustard powder, 0.5 teaspoon black pepper, and 1 teaspoon of the kosher salt. The mustard powder brightens the cheese while garlic adds subtle depth.
Use a wooden spoon to mash the cream cheese until completely dissolved, then stir in the remaining ingredients until smooth. The sauce should be velvety but not runny—if it's too thick, whisk in 1-2 tablespoons of reserved pasta water. This is where the magic happens: the flour helps thicken while the milk and cream create that signature creamy texture.
🥘 Step 3: Combine Pasta and Cheese for Maximum Pull-Apart
Add the cooked macaroni to the cheese mixture and stir gently but thoroughly until every strand is fully coated. The goal is to distribute the sauce evenly without breaking the pasta. I like to use a rubber spatula for this—it's more forgiving than a wooden spoon when scraping the bottom.
Transfer the mixture to a 9x13-inch baking dish, spreading it evenly. The dish should be about ¾ full—this gives room for the cheese to expand and creates that signature dome. Sprinkle the remaining 0.5 teaspoon kosher salt evenly over the top for balanced seasoning.
🔥 Step 4: Create the Crispy Topping Layer
In a small bowl, mix the 1.5 cups yellow corn flakes (lightly crushed between your fingers), 1 tablespoon butterflake seasoning, and the remaining 3 tablespoons melted butter. The butterflake adds that extra crispy texture we're after. Sprinkle this mixture evenly over the cheese, pressing down gently with the back of a spoon to help it adhere.
Bake uncovered at 375°F for 30 minutes. The top should be deep golden brown with crispy edges, while the center remains gooey and pull-apart. If the top browns too quickly, tent loosely with foil for the last 10 minutes to prevent burning while still allowing the cheese to melt.
⏰ Step 5: Rest and Serve for Perfect Texture
Remove from the oven and let rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and ensuring clean pull-apart strands. The exterior will be crispy while the interior remains creamy—exactly what we're after.
Cut into squares and serve immediately. Each bite should deliver that perfect contrast: crispy, buttery topping giving way to melty, cheesy pasta underneath. For extra drama, garnish with additional black pepper and a sprinkle of butterflake seasoning right before serving.
Pro Tips For Making Baked Mac And Cheese Recipe America'S Test Kitchen
- Toast the Cheese: Before mixing, spread the shredded sharp cheddar and Gruyère on a baking sheet and broil for 2-3 minutes until the edges start to brown. This step deepens the flavor and prevents clumping later—trust me, your mac will taste like it came from a restaurant.
- Salt the Pasta Water: The recipe calls for well-salted water, but I learned the hard way—don’t skimp. Use about 1.5 tablespoons of salt per 4 quarts of water. The pasta should taste like the sea when drained, or the entire dish will be bland.
- Don’t Overmix the Cheese Sauce: Stir the cheese sauce just until smooth, then stop. Overworking it turns it gluey, and no one wants a mac that’s more paste than comfort food. A few lumps are fine—they’ll melt into perfection in the oven.
- Cover with Foil Early: After the initial 15 minutes in the oven, tent the dish with foil to trap steam. This keeps the top from drying out while the edges crisp. Remove the foil for the last 5-10 minutes to let the top brown—just don’t walk away.
Best sauces and condiments for these flavors
Classic Tomato Sauce
This simple tomato sauce elevates your mac and cheese by adding a bright acidity that cuts through the richness.
Use 1 cup crushed San Marzano tomatoes (canned or fresh), 2 tablespoons olive oil, 2 minced garlic cloves, ½ teaspoon dried oregano, ½ teaspoon sugar, and salt to taste. Simmer for 15 minutes until thickened, then stir into the cheese sauce just before baking.
I love adding a pinch of red pepper flakes for subtle heat. 🍅
Smoky Chipotle Cream
For a smoky twist, blend ½ cup sour cream, 1 tablespoon adobo sauce from canned chipotles, 1 teaspoon smoked paprika, and ½ teaspoon cumin until smooth. Stir this into your cheese sauce before combining with the pasta.
The smokiness pairs beautifully with the Gruyère's nuttiness, and the sour cream adds a tangy contrast. Keep the heat mild by using only 1 chipotle in adobo. 🔥
Garlic-Herb Butter
Melt 4 tablespoons unsalted butter with 3 minced garlic cloves, 1 tablespoon fresh parsley, 1 teaspoon fresh thyme leaves, and ½ teaspoon lemon zest. Drizzle this over the baked mac and cheese just before serving for a fragrant, herby finish.
The garlic adds depth while the lemon zest brightens the dish. I like to sprinkle it on top of the crispy cornflake layer right after baking. 🧄
Spicy Sriracha Aioli
Whip ½ cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, 1 teaspoon honey, and 1 teaspoon lime juice until smooth. Serve this alongside your mac and cheese for dipping or drizzling over the top.
The heat from the sriracha balances the creamy cheese, while the honey adds a touch of sweetness. For extra richness, add 1 tablespoon Greek yogurt to lighten the texture. 🌶️
Crispy Bacon Jam
Cook 6 slices thick-cut bacon until crispy, then chop and set aside. In the same pan, add ½ cup apple cider vinegar and 1 tablespoon brown sugar, scraping up the caramelized bits. Simmer for 5 minutes until reduced by half, then stir in the bacon.
Spoon this jam over the top of your baked mac and cheese for a sweet-savory crunch. The smoky bacon pairs perfectly with the cheesy richness. 🥓
Caramelized Onion Topping
Sauté 2 large onions, thinly sliced, in 2 tablespoons butter over medium-low heat for 45 minutes until deep golden brown. Stir in 1 teaspoon balsamic vinegar and ½ teaspoon brown sugar at the end.
Spread this over the top of your mac and cheese before baking for a sweet, jammy contrast. The caramelized onions add a luxurious texture that complements the crispy cornflakes. 🧅
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use three cheeses instead of just cheddar?
The three-cheese blend creates that signature velvety texture and depth of flavor. Sharp cheddar provides the classic tang, Gruyère adds nutty complexity, and cream cheese delivers that ultra-creamy mouthfeel. Together, they prevent the sauce from breaking and create those perfect pull-apart strands. Using just cheddar often results in a sauce that's either too sharp or too dry.
Can I make this mac and cheese ahead of time?
Assemble the dish completely (including the topping) and refrigerate for up to 24 hours before baking. When ready, bake at 375°F for 35-40 minutes (5-10 minutes longer than fresh) until bubbly. For make-ahead parties, prep the cheese sauce and cornflake topping separately—store them in airtight containers for 3 days and combine when ready to bake.
What's the best way to reheat leftovers?
For best results, cover loosely with foil and reheat at 350°F for 15-20 minutes until bubbly. The foil traps steam to revive the crispy topping while keeping the cheese creamy. Microwave reheating works in a pinch (use 50% power for 1-2 minutes) but may soften the topping. Leftovers keep well in the fridge for 4 days or freeze for 2 months—just thaw overnight in the fridge before reheating.
How do I fix a cheese sauce that's too thick or too thin?
If your sauce is too thick, whisk in 1-2 tablespoons of reserved pasta water until smooth. For a sauce that's too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into the sauce while heating gently on low. The flour in the recipe helps thicken, but sometimes the cheese blend needs extra help. Always work over low heat to prevent curdling.
Can I use a different pasta shape?
While medium elbow macaroni is ideal for this recipe, you can substitute penne or fusilli for better sauce clinging. Avoid giant shapes like shells or cavatappi—they hold too much sauce and can make the dish unevenly textured. If using a different shape, reduce cooking time by 1 minute to maintain al dente texture after baking. The sauce-to-pasta ratio remains the same.