Stovetop mac and cheese takes the ultimate comfort food and makes it even creamier and cheesier.  Evaporated milk, eggs, and sharp cheddar sauce is given a glow-up with dry mustard and hot sauce so adults love it, too. All that, crowned with buttery breadcrumbs. What more could you ask for?

A pot of stovetop mac and cheese on a wooden board with a rubber spatula resting inside.

Adapted from America's Test Kitchen | The Complete America's Test Kitchen TV Show Cookbook 2001 – 2021 | America's Test Kitchen, 2020

Just about the only thing boxed macaroni and cheese has going for it is its fast prep—and the fact that kids will almost always gobble it up. We wanted a quick stovetop macaroni and cheese with an ultra-creamy texture and authentic cheese flavor—so good that it would satisfy everyone at the table.

We cooked the macaroni to just shy of al dente, then drained and combined it with butter and an egg custard mixture that included evaporated milk, eggs, hot sauce, and dry mustard. For the cheese we chose cheddar, American, or Monterey Jack—and plenty of it. We stirred the cheese into the macaroni mixture until thick and creamy and then topped the mixture with toasted homemade bread crumbs–the final touch to this easy-to-prepare family favorite.–America's Test Kitchen

Stovetop Mac and Cheese

A pot of stovetop mac and cheese on a wooden board with a rubber spatula resting inside.

Stovetop mac and cheese takes the ultimate comfort food and makes it even creamier and cheesier.  Evaporated milk, eggs, and sharp cheddar sauce is given a glow-up with dry mustard and hot sauce so adults love it, too. All that, crowned with buttery breadcrumbs. What more could you ask for?

Prep 25 mins

Cook 15 mins

Total 30 mins

For the bread crumb topping*

  • 3 slices high-quality white sandwich bread torn into quarters
  • 2 tablespoons (1 oz) unsalted butter
  • Table salt

For the macaroni and cheese

  • 2 large eggs
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard dissolved in 1 teaspoon water
  • 1/4 teaspoon store-bought or homemade hot sauce
  • 8 ounces elbow macaroni about 2 cups
  • 4 tablespoons (2 oz) unsalted butter
  • 12 ounces sharp Cheddar American, or Monterey Jack cheese, shredded (about 3 cups)

Make the bread crumb topping

  • In a food processor, pulse the bread until coarsely ground, 10 to 15 pulses.

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and cook, tossing to coat with the butter, until the crumbs just begin to color, about 7 minutes. Remove from heat. Season with salt to taste.

Make the macaroni and cheese

  • In a small bowl, mix the eggs, 1 cup of the evaporated milk, 1/2 teaspoon of the salt, the pepper, mustard mixture, and hot sauce.

  • Meanwhile, in a large heavy-bottomed saucepan or Dutch oven, bring 2 quarts of water to a boil. Add the remaining 1 1/2 teaspoons salt and the macaroni and cook, according to the package instructions, until almost tender but still a little firm to the bite. Drain and return to the pan over low heat. Add the butter and toss to melt.

  • Pour the egg mixture over the buttered noodles along with three-quarters of the cheese, and stir until thoroughly combined and the cheese starts to melt.

  • Gradually add the remaining 1/2 cup milk and the remaining cheese, stirring constantly, until the mixture is hot and creamy, 5 to 6 minutes.

  • Serve immediately and sprinkle with the toasted bread crumbs. This is best enjoyed immediately after making.

*What can I use instead of bread crumb topping on my mac & cheese?

If you're in a hurry or prefer to sprinkle the dish with crumbled crackers (saltines aren't bad), you can skip the bread-crumb step.

Serving: 1 portion Calories: 927 kcal (46%) Carbohydrates: 63 g (21%) Protein: 40 g (80%) Fat: 57 g (88%) Saturated Fat: 35 g (219%) Trans Fat: 1 g Cholesterol: 256 mg (85%) Sodium: 1942 mg (84%) Potassium: 562 mg (16%) Fiber: 3 g (13%) Sugar: 12 g (13%) Vitamin A: 1755 IU (35%) Vitamin C: 2 mg (2%) Calcium: 907 mg (91%) Iron: 3 mg (17%)

Recipe Testers' Reviews

Originally published April 12, 2021

Recipe © 2020 America's Test Kitchen. Photo © 2020 America's Test Kitchen. All rights reserved. All materials used with permission.

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