Sauces & Condiments
This Kraft cheese sauce recipe transforms powdered cheese into velvety stovetop perfection—no lumps, no stress, just creamy magic for mac and cheese, nachos, or dipping. I perfected this foolproof method after years of classroom lunches where store-bought sauce always fell short.
The secret? A proper roux and gradual cheese incorporation that melts into silky smoothness every time.
What makes this sauce special is its ultra-smooth texture, achieved by whisking constantly over medium heat until the cheese fully dissolves. We're talking about that restaurant-quality consistency where the sauce clings to every noodle or chip without breaking.
The best part? It comes together in just 10 minutes with basic pantry staples—no fancy techniques required.
By the time you're done, you'll have a creamy, lump-free sauce that reheats beautifully and tastes even better the next day. The flavor is rich but balanced, with just enough tang from the powdered cheese to cut through the richness.
This is the kind of sauce that makes weeknight dinners feel like a special occasion.
Store leftovers in an airtight container for up to 5 days, or freeze for longer storage. When reheating, stir over low heat with a splash of milk to restore that velvety texture. Perfect for meal prep or last-minute cravings—just whisk and serve. Let's make this sauce!
Ingredients for kraft cheese sauce
Eight simple ingredients transform powdered cheese into restaurant-quality stovetop perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Singles Shredded Cheese Sauce Mix 🧀 | 1 package | Original flavor, not low-fat |
| All-Purpose Flour 🌾 | ½ cup | White or whole wheat |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ⅛ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | Enhances flavor |
The Kraft Singles mix is the foundation, but don't grab the low-fat version—full-fat cheese sauce mix melts smoother and tastes richer. I always stock up on the original flavor package from the Kraft Singles section, not the pre-shredded cheese. The butter matters here too—use unsalted so you control the saltiness, and keep it cold when making the roux. For flour, King Arthur or Bob's Red Mill brands create the smoothest texture. The milk? Whole milk is non-negotiable—it adds that velvety mouthfeel that powdered cheese alone can't achieve.
No Kraft Singles mix? Shredded cheddar cheese plus a splash of milk works in a pinch, but the texture won't be as silky. Running out of butter? Olive oil or bacon fat can substitute, but butter gives that classic richness. The spices are optional but recommended—garlic powder and onion powder add subtle depth that makes this sauce taste homemade. Want more tang? Add a dash of mustard powder. For a spicier kick, swap half the milk for shredded pepper jack cheese when making the sauce.
This sauce reheats beautifully—just whisk with a splash of milk over medium heat. Keeps for 5 days in the fridge, or 3 months frozen. For freezing, cool completely first, then portion into containers. The texture actually improves after reheating—perfect for meal prep. Store leftovers in an airtight container with parchment paper pressed against the surface to prevent a skin from forming. Double the recipe if you're feeding a crowd—it disappears fast!
Why You'll Love This Recipe
- Pantry Magic: I swear, this sauce comes together with stuff I already have. Flour, butter, milk—no fancy shopping required. The Kraft mix just needs a splash of milk and a whisk, and boom, instant cheesy goodness.
- No-Burn Guarantee: Between us, I’ve seared steaks that stuck worse than this sauce clings to a pan. Melt the butter, toss in the flour, then slowly add milk while stirring—no lumps, no stress. Even my college-dorm version turned out smooth.
- Mac or Bake: Honestly, this sauce is my secret weapon for tacos, baked potatoes, or even grilled cheese. The same creamy blend works for weeknight dinners or game-day snacks. I’ve even drizzled it over roasted broccoli when I’m lazy.
- Budget Stretch: A single box of Kraft mix stretches across three meals for my family. Leftovers? I freeze them in ice cube trays, then pop them into soups or casseroles later. Cheaper than takeout, tastier than most.
Step-by-step instructions for ultra-smooth Kraft cheese sauce
Here's the foolproof method for creamy, lump-free cheese sauce every time.
Create the Perfect Roux Foundation
Melt the 0.5 cup unsalted butter in a medium saucepan over medium heat. Once fully melted and foaming subsides, immediately whisk in the 0.5 cup all-purpose flour. This creates a roux—the flavor base and thickening agent for your sauce.
Cook the roux for 2-3 minutes, stirring constantly with a wooden spoon or whisk. You're looking for a color change from pale to a light golden brown—this indicates the raw flour flavor has cooked off. The mixture should smell nutty and toasty. If it darkens too quickly, reduce the heat slightly to prevent burning.
Gradually Incorporate the Milk
Slowly pour in the 2 cups whole milk while whisking vigorously to prevent lumps. I use a wire whisk for this step—it creates enough agitation to break up any potential clumps immediately. Add the milk gradually over 2-3 minutes, letting each addition absorb completely before adding more.
Once all the milk is incorporated, increase heat to medium-high and bring the mixture to a gentle boil. This helps cook out any remaining raw flour taste and activates the thickening properties. Let it simmer for 3-4 minutes until the sauce begins to thicken noticeably and coats the back of a spoon.
Season and Infuse the Sauce
Reduce heat to low and stir in the 1 package Kraft Singles Shredded Cheese Sauce Mix, 0.25 tsp Diamond Crystal kosher salt, 0.125 tsp ground black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. The cheese mix will dissolve completely as it heats through, creating that signature Kraft flavor.
Let the sauce simmer gently for another 2-3 minutes, stirring occasionally. You'll notice it becomes even thicker and more cohesive. This is when the flavors meld together—you should smell that unmistakable cheesy aroma. If the sauce thickens too much, whisk in 1-2 tablespoons of milk to reach your desired consistency.
Finish and Serve Immediately
Remove the saucepan from heat and give it one final stir. The sauce should now be smooth, creamy, and perfectly thick. For an extra velvety texture, I recommend blending it briefly with an immersion blender—this eliminates any microscopic lumps and creates a silky consistency.
Serve immediately over pasta, broccoli, or your favorite mac and cheese toppings. If you need to reheat later, do so over low heat while stirring constantly to prevent scorching. This sauce tastes best fresh, but can be stored in the refrigerator for up to 5 days in an airtight container.
Pro Tips For Making Kraft Cheese Sauce
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the pan and ending up with greasy lumps instead of smooth sauce. Warm the butter in the pot first, then whisk in the flour. This creates a proper roux before adding milk, so your sauce won’t seize up like glue.
- Use Whole Milk, Not 2%: The fat in whole milk makes a difference here—your sauce will be richer and less likely to curdle. If you’re out of whole milk, grab heavy cream instead, but don’t skimp on the fat content. Thin milk just won’t cut it for that creamy texture.
- Add Cheese Sauce Mix Last: The Kraft Singles mix has salt and preservatives that can make your sauce grainy if added too early. Wait until the roux is fully cooked and the milk is simmering before stirring in the cheese mix. This keeps everything smooth and prevents clumping.
- Salt in Stages: Diamond Crystal kosher salt is less concentrated than table salt, so don’t just eyeball it. Taste the roux before adding milk, then adjust again after the cheese mix dissolves. You’re aiming for a subtle seasoning—too much salt now will ruin the balance later.
Flavor customization for this recipe
Classic BBQ Mac
Take your cheese sauce to next-level comfort food by swapping half the milk for ½ cup BBQ sauce (I love Sweet Baby Ray's Original) and adding ½ cup cooked bacon crumbles.
The smoky-sweet sauce pairs perfectly with elbow macaroni and crispy bacon bits on top. For extra richness, stir in ¼ cup sour cream at the end. 🔥
Spicy Buffalo Chicken
Turn this into a dip for wings or a sauce for chicken by adding 2 tbsp Frank's RedHot sauce and 1 tsp smoked paprika when incorporating the cheese mix.
For extra heat, swap ½ cup of the milk for shredded pepper jack cheese. Serve with celery sticks, carrot sticks, and ranch dressing for the ultimate game-day spread.
Creamy Ranch Dip
Transform your cheese sauce into a crowd-pleasing ranch dip by adding ½ cup sour cream, 1 tbsp dried dill, 1 tsp garlic powder, and ½ tsp onion powder to the finished sauce.
For extra creaminess, whisk in ¼ cup mayonnaise at the end. This dip is perfect for veggie trays, chips, or even as a pasta sauce when tossed with penne.
Cheddar Broccoli Casserole
Use this sauce as the base for a classic casserole by mixing it with 4 cups chopped broccoli florets and 2 cups cooked elbow macaroni.
Top with 1 cup shredded cheddar cheese and ½ cup crushed Ritz crackers, then bake at 375°F for 20 minutes until bubbly and golden. This one-pan wonder is a Boston dinner staple that reheats beautifully.
Pizza Sauce Fusion
Create a cheesy pizza sauce by thinning your cheese sauce with ¼ cup water or milk until it reaches a pourable consistency. Spread it on pizza dough, top with your favorite pizza toppings, and finish with extra shredded mozzarella.
Bake at 425°F for 12-15 minutes for a creamy, cheesy pizza that's perfect for picky eaters or quick weeknight meals.
Loaded Nacho Sauce
For nacho night, mix your cheese sauce with ½ cup salsa, 2 tbsp sour cream, and 1 tsp cumin for a creamy, tangy dipping sauce. Serve with tortilla chips, black beans, jalapeños, and all the fixings.
The sauce reheats perfectly in the microwave for 30 seconds—just stir well before serving to restore that creamy texture.
Nutrition facts
Frequently asked questions
Can I use regular shredded cheddar instead of Kraft Singles mix?
Yes, but with adjustments! Swap the 1 package Kraft Singles mix for 1.5 cups shredded cheddar cheese plus 2 tablespoons milk or water. The texture won't be quite as silky, but it'll still taste delicious. For extra creaminess, add 1 tablespoon cornstarch to the roux step to help thicken it properly.
Why did my cheese sauce get lumpy?
Lumps happen when cheese mixes too quickly or heat isn't evenly distributed. Always whisk constantly when adding milk, and keep heat at medium-low when incorporating cheese. For extra smoothness, blend with an immersion blender after removing from heat. The roux should be light golden brown—not dark or burnt.
How can I make this sauce spicier?
Add heat by swapping ½ cup milk for shredded pepper jack cheese or jalapeño cheddar. For extra kick, stir in 1 teaspoon cayenne pepper or 1 tablespoon hot sauce at the end. For smoky heat, add ½ teaspoon smoked paprika when making the roux. Always taste as you go!
Can I make this sauce in the microwave?
Microwave versions exist, but this stovetop method gives the best texture. For a quick microwave hack, combine 1 package Kraft Singles mix, 1 cup milk, and 1 tablespoon butter in a microwave-safe bowl. Heat in 30-second bursts, stirring vigorously between each, until smooth. It won't be as creamy as stovetop, but works in emergencies.
What's the best way to reheat leftover sauce?
Gently reheat over low heat on the stovetop, stirring constantly with a splash of milk to restore creaminess. For microwave reheating, use 20-second intervals at 50% power, stirring well between each. Never boil—this causes separation. If the sauce thickens too much, thin with a little milk or water while warm.