Sauces & Condiments
This Kraft cheese sauce recipe recreates that nostalgic, velvety melt you remember from childhood mac and cheese—creamy, stretchy, and impossible to resist. ✨ The secret lies in the roux technique and perfect milk-to-cheese ratio, which transforms simple ingredients into something restaurant-quality.
I've tested this version dozens of times, and it never fails to deliver that signature Kraft taste without the mystery ingredients.
What makes this sauce so versatile is its quick preparation—ready in just 10 minutes—and its ability to elevate everything from mac and cheese to nachos, dips, or even grilled sandwiches.
The key is patience: letting the sauce simmer until thick and smooth ensures that perfect, clingy consistency. This isn't just a sauce; it's a game-changer for comfort food nights.
Once you master this recipe, you'll never buy powdered cheese sauce again. The sauce keeps beautifully in the fridge for up to 5 days, making it perfect for meal prep.
Whether you're covering a casserole, dipping fries, or tossing with pasta, this velvety melt delivers every time. Here's how to make it foolproof.
The best part? You only need 5 basic ingredients—butter, milk, flour, and of course, Kraft cheese powder—to create something that tastes like a trip down memory lane.
No fancy equipment, no complicated steps, just pure, cheesy satisfaction. Let's get started on making this sauce that'll have everyone asking for seconds.
Ingredients for kraft cheese sauce
Five ingredients, ten minutes, and that nostalgic Kraft cheese sauce you crave—creamy perfection every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White, bleached preferred |
| Whole Milk 🥛 | 2 cups | Room temperature preferred |
| Kraft Cheese Powder 🧀 | 1 ½ cups | Classic Kraft Singles flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjusts seasoning perfectly |
The butter and flour combo is where the magic happens. Use cold butter cubes—they create tiny pockets in the flour that trap milk and make the sauce ultra-smooth. Kraft Singles cheese powder is non-negotiable for that signature taste, but Trader Joe's or Aldi's store-brand cheese powder works in a pinch. For the flour, White Lily or Gold Medal brands give the best texture. I always grab extra milk because it's the one ingredient that can make or break the sauce—room temperature milk blends silkier than cold straight from the fridge.
No Kraft Singles? Shredded cheddar cheese at half the amount gets you close, but the texture won't be as velvety. Running out of milk? Evaporated milk or half-and-half adds richness without thinning the sauce. The salt is crucial—Diamond Crystal is my go-to because it dissolves perfectly, but Morton kosher salt works too. Pro tip: If your sauce gets too thick, just whisk in a splash of warm milk. Too thin? Simmer longer—patience pays off for that signature stretch.
This sauce keeps like a dream. Store in an airtight container in the fridge for up to 5 days, though I usually use it within 2-3 days. For meal prep, freeze portions in ice cube trays—just pop out what you need and reheat. The sauce reheats beautifully, so make extra for grilled cheese sandwiches or as a dip. Trust me, once you taste homemade, you'll never go back to the powdered stuff again.
Why You'll Love This Recipe
- Pantry Magic: I swear by this—just butter, flour, milk, and that little Kraft box. No fancy shopping trips, no forgotten spices. The kind of sauce that turns up when you’re staring at a half-empty fridge at 7:30 PM.
- Velvet Smooth: That first spoonful? Chef’s kiss. The roux thickens just right, and the Kraft powder dissolves into this silky, tangy blanket—no graininess, no lumps. Honestly, it’s the kind of flavor that makes you pause mid-bite.
- Mac & Cheese’s BFF: Drizzle it over grilled cheese, toss it with roasted broccoli, or dump it on tacos. I’ve used it for everything from breakfast burritos (yes, really) to a quick chicken pot pie. It’s the unsung hero of my weeknight meals.
Step-by-step instructions for velvety Kraft cheese sauce
Here’s how to make the ultimate quick cheese sauce—creamy, smooth, and ready in minutes!
🍳 Step 1: Melt the Butter and Make the Roux
Place a large saucepan over medium heat and add the 0.5 cup unsalted butter, cut into small cubes. Let it melt completely, then reduce the heat to medium-low to prevent burning. This is where the magic starts—keeping the heat controlled ensures a smooth sauce without a raw flour taste.
Once the butter is fully melted and foaming, sprinkle in the 0.5 cup all-purpose flour all at once. Stir immediately with a wooden spoon or whisk to prevent lumps from forming. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This roux is the foundation of your sauce—don’t rush it, or you’ll end up with a gritty texture.
🥘 Step 2: Whisk in the Milk Gradually
Slowly pour in the 2 cups whole milk while whisking vigorously to avoid clumps. Start with a small stream, then increase to a gentle pour as the mixture thickens. The key here is patience—adding the milk too quickly can create lumps that are nearly impossible to fix later.
Once all the milk is incorporated, bring the sauce to a gentle simmer over medium heat. Keep whisking for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. You’ll notice it goes from thin and liquidy to a smooth, velvety consistency. If it thickens too fast, add a splash of milk to loosen it—this is your backup plan.
🔥 Step 3: Add the Cheese Powder and Salt
Reduce the heat to low and sprinkle in the 1.5 cups Kraft cheese powder all at once. Stir constantly for 1-2 minutes until fully dissolved and smooth. The sauce will thicken dramatically as the cheese melts—this is where the magic happens! If the sauce looks too thick, whisk in a little more milk to reach your desired consistency.
Add the 0.5 tsp Diamond Crystal kosher salt and give it one final stir. Taste and adjust the seasoning if needed—sometimes the cheese powder is already salty, so go easy with the salt. The sauce should be rich, creamy, and just slightly tangy, with a velvety texture that coats your spoon.
⏰ Step 4: Serve Immediately or Keep Warm
Transfer the cheese sauce to a serving bowl or keep it warm in the saucepan over low heat, stirring occasionally to prevent skin from forming. This sauce is best served fresh—it’s at its peak creamy texture right out of the pot. If you’re making it for mac and cheese, pour it over the hot pasta and toss immediately for the ultimate cheesy goodness.
For leftovers, store in an airtight container in the fridge for up to 3 days. To reheat, warm over low heat on the stovetop, stirring frequently and adding a splash of milk if it thickens too much. Avoid microwaving—it can create a grainy texture. Enjoy your quick, velvety Kraft cheese sauce—perfect for mac and cheese, nachos, or dipping!
Pro Tips For Making Kraft Cheese Sauce
- Whisk Like You Mean It: The moment you add milk to the butter-flour roux, stop stirring and whisk aggressively for 30 seconds—this chases away lumps before they even think about forming. I used to stir lazily and ended up with a sauce that looked like it had been through a blender fight.
- Measure Cheese Powder Precisely: That little box of Kraft cheese powder isn’t measuring spoons—it’s a scoop. Use a kitchen scale or a damp spoon to level off each tablespoon, or you’ll end up with a sauce that’s either bland or overpoweringly salty. Trust me, your taste buds will notice the difference.
- Don’t Rush the Low Heat: Once the milk comes to a gentle simmer and you add the cheese powder, drop the heat to the lowest setting and let it melt for at least 2 minutes. Skipping this step means you’ll have a grainy, uncooked taste—like eating powdered cheese straight from the box.
- Salt in Two Stages: Taste the roux before adding milk, then add a pinch of kosher salt now—it balances the butter’s richness. After the cheese powder dissolves, taste again and adjust; the powder’s saltiness sneaks up on you. (Yes, even if you’re using unsalted butter, the cheese powder will throw off your salt game.)
Pro cooking tips for this recipe
Roux Perfection
Your roux is the foundation—treat it like the golden ticket to creamy success. Use cold butter cubes (not melted) and medium-low heat to prevent burning. I swear by Land O’Lakes unsalted butter for its clean flavor, but any good-quality unsalted works.
Cook the flour for exactly 1-2 minutes until it smells nutty—this removes the raw taste. If it darkens too quickly, you’re burning it, and that bitter flavor will ruin your sauce. 🔥
Milk Matters
Room-temperature milk blends smoother than cold, but don’t stress if yours is straight from the fridge. Whole milk gives the best texture, but 2% works in a pinch. The key is gradual addition—pour slowly while whisking vigorously to avoid lumps.
If you see clumps forming, immediately whisk in 1 tablespoon of cold milk and stir until smooth. I’ve ruined sauces by rushing this step, so take your time.
Cheese Powder Secrets
Kraft Singles cheese powder is non-negotiable for that nostalgic taste, but Trader Joe’s cheese sauce mix is a great budget alternative. For extra richness, add 1 tablespoon of heavy cream with the cheese powder.
If your sauce separates, whisk in 1 teaspoon of cornstarch mixed with cold milk—this is my go-to fix. And remember: low and slow when melting the cheese. High heat makes it grainy.
Salt Like a Pro
Diamond Crystal kosher salt dissolves perfectly, but Morton’s works too. Start with ½ teaspoon—the cheese powder is already salty, and you can always add more. Taste as you go! If your sauce tastes bland, a pinch of garlic powder or onion powder adds depth.
For extra tang, stir in ½ teaspoon of lemon juice at the end. Trust your taste buds—this is where the magic happens. ✨
Thickness Control
Sauce too thick? Whisk in 1 tablespoon of warm milk at a time until silky. Too thin? Simmer longer—2-3 minutes on low heat will thicken it up. If it curdles, immediately whisk in 1 tablespoon of cold milk and stir until smooth.
Pro tip: A silicone spatula helps scrape up any sauce stuck to the pan. The goal is velvety, clingy perfection—not gluey or watery.
Leftovers Hack
Store sauce in an airtight glass container in the fridge for up to 5 days. To reheat, warm over low heat on the stovetop, stirring constantly. If it thickens too much, add 1 tablespoon of milk at a time.
Microwaving creates a grainy texture—don’t do it! For meal prep, freeze sauce in ice cube trays—just pop out what you need and reheat. This sauce keeps like a dream, so make extra for grilled cheese or nachos. 💫
Nutrition facts
Frequently asked questions
Can I use shredded cheese instead of Kraft cheese powder?
Yes, but the texture won't be identical. For the closest match, use 1.5 cups shredded sharp cheddar cheese (like Cabot or Babybel) and add 1 tablespoon of milk to help it melt smoothly. The sauce will be slightly less velvety but still delicious! For extra creaminess, add 1 tablespoon of heavy cream with the cheese.
Why did my sauce get lumpy? How do I fix it?
Lumps usually happen when milk is added too quickly or the sauce isn't whisked enough. To fix it, immediately whisk in 1 tablespoon of cold milk and stir vigorously. For stubborn lumps, press them through a fine-mesh sieve while stirring the sauce. Prevention tip: Always whisk constantly when adding milk and keep heat at medium-low.
Can I make this sauce dairy-free?
Replace the butter with 0.5 cup vegan butter, use 2 cups unsweetened almond milk, and swap Kraft cheese powder for 1.5 cups nutritional yeast (plus 1 tablespoon of white miso paste for cheesy flavor). The texture will be slightly different but still creamy. For extra richness, add 1 tablespoon of coconut cream.
How do I adjust the thickness for different uses?
For mac and cheese, keep it thick enough to coat pasta. For dips or nachos, thin it slightly with 1-2 tablespoons of milk until it reaches a pourable consistency. If reheating thickens it too much, whisk in 1 tablespoon of warm milk at a time. The ideal texture should be velvety but still clingy—not gluey or watery.
Can I add other flavors to this sauce?
Yes! For extra depth, stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, or ¼ teaspoon smoked paprika. For a tangy twist, add ½ teaspoon lemon juice at the end. For spicy kick, mix in ½ teaspoon cayenne** or diced jalapeños. Just remember: add flavors after the cheese melts to preserve their freshness.