No matter if you’re making stovetop mac and cheese or baked mac and cheese, this is the best mac and cheese sauce on the internet!
Made with simple ingredients such as a mac and cheese roux, cheddar cheese, salt, and pepper, this cheese sauce for mac and cheese is creamy and scrumptious.
This mac and cheese sauce recipe is hands-down our most popular recipe on The Cheese Knees and rightfully so. It’s thick, creamy, and truly best best mac and cheese sauce you’ll find on the internet.
Every cheese website deserves to have a signature mac and cheese sauce that’s easy to make, creamy, and perfect on any noodle! Ours is made with 7 simple ingredients and is ready in less than 15 minutes. You’ll need the basics and also a dash of hot sauce (our secret ingredient).
What You Need for Mac and Cheese Sauce
Like we mentioned above, you only need 7 simple ingredients to make the creamiest, cheesiest mac and cheese sauce on the internet. Check it:
- butter
- all-purpose flour
- 2 % milk
- shredded cheddar cheese
- salt
- granulated garlic (or garlic powder)
- buffalo hot sauce (we used Franks)
Technically the hot sauce is optional, but I promise it makes this cheese sauce SO GOOD. A little vinegar really does bring out the flavor of the cheese sauce.
What cheeses can I use in my mac and cheese?
Try mixing things up and use your favorite cheese. Whatever you do, we recommend shredding your own cheese so that there are no added preservatives.
- Colby Jack
- Mexican Cheddar Blend
- Gouda
- White Cheddar
What is a mac and cheese roux and why do I need it?
A roux is essentially a way to thicken a sauce or liquid. You need a fat (such as butter or olive oil) and a flour in order to make this thickening agent and then you need to heat it to activate it.
The reason why you don’t want to skip the roux for this mac and cheese sauce recipe is that the roux is what helps make it thick and luscious.
How to Make a Roux
First time making a roux? No problem! Check out this super simple tutorial:
- Start by heating a large pot or dutch oven over medium/high heat. Then add butter, and allow it to melt fully.
- When the butter is melted add the all-purpose flour and whisk (consistently!) until the butter and flour form a crumble or paste.
- Slowly add milk to the pot by pouring slowly, and whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat, and then it’s time to melt the shredded cheese!
Congrats, you’ve made your roux! This will give your mac the thick and creamy texture you’re looking for.
Easy Roux Swaps
- Butter –> olive oil – like we mentioned above, you need a fat in order to make a roux. We’ve use olive oil many times in place of butter and it works like a charm!
- All-purpose flour –> white whole wheat flour – looking to make your homemade mac and cheese sauce a bit healthier? Try using white whole wheat flour instead.
Variations for this Cheese Sauce
- For a richer flavor: use whole milk or half-and-half instead of 2% milk.
- For a sharper flavor: use a mix of cheddar cheese and another sharp cheese: such as Gruyère or Parmesan.
- For a milder flavor: use a milder cheese, such as Monterey Jack or American cheese.
- To make a different flavor of cheese sauce: add different seasonings, such as Italian seasoning, taco seasoning, or herbs and spices.
Can you smoke this mac and cheese?
We tested this recipe on the smoker last Thanksgiving and it worked great! 45 minutes at 225ºF in a pellet smoker gave it just enough smokiness. Check out our smoked mac and cheese recipe for a more in-depth tutorial.
Can you freeze this cheese sauce recipe?
We don’t recommend freezing this cheese sauce because of the dairy content. You risk curdling when reheating.
Use this Mac and Cheese Sauce in Other Ways!
Love this sauce and want to mix things up? Here are some ideas on how to repurpose this sauce for something other than mac!
Use on any noodle – all out of macaroni noodles? You can literally use 1 lb. of any noodle under the sun!
Nachos – we love using this sauce on top of nachos. Think – loaded nachos with all the fixings + this cheese sauce.
Burgers/Sandwiches – how good would this easy mac and cheese sauce be on top of a burger or sandwich?! I’m drooling.
Chili Mac and Cheese – mix this cheese sauce with 1 lb. of noodles and a batch of homemade beef chili for some chili mac! Check out our sister site’s Chili Mac and Cheese recipe!
Dip – when I dip you dip we dip. Grab your favorite tortilla chip and dip away!
Homemade Mac and Cheese Sauce Recipe
Ingredients
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups 2 % milk
- 3 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic or garlic powder
- 1-2 tablespoons buffalo hot sauce we used Franks
- 1 lb. cooked noodles
Instructions
- First, prepare a roux by heating a large pot or Dutch oven over medium/high heat. Add butter. When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the shredded cheddar cheese. Whisk until the cheese has melted.
- Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Mix well.
- Finally, mix your mac and cheese sauce recipe with 1 lb. of cooked noodles and enjoy!
Tips & Notes
- If you would like a thinner cheese sauce, add 2 tablespoons of milk at a time, whisk it into the cheese sauce, and add more until the cheese sauce reaches your desired consistency.
- This mac and cheese sauce is for 1 lb. macaroni noodles.
- Nutrition information does NOT include noodles.
Excellent cheese sauce! I added shell pasta and steamed broccoli. Love it! Thanks for the recipe 🙂
Yum!
Delicious!! I have made this several times now.
So happy to hear it!
I never leave reviews, but I had to because this was awful. The instructions did not lead me to getting the roux right. I shouldn’t have to read through all the comments to realize that I should’ve let the flour cook longer. The cheese then didn’t melt in the milk. Runny and clumpy. Just awful.
This recipe looks great, I love pasta with cheese, especially when it is with a lot of cheese as in the recipe, it is a delight to eat pasta like this, thank you very much for the recipe!
This is amazing! Made this to replace packet Mac n cheese with loads of preservatives and stabilisers in it. Tastes great and easy to make. Just looking best way to store the sauce. How long it lasts in fridge, can I freeze it etc as there is a lot even after halving the quantities.
Hi Steven, Storage suggestions are right above the recipe card — hope this helps! 😀
I made a gluten free version, using olive oil instead of butter, skim milk and extra sharp cheddar. I also add a good squirt of yellow mustard to enhance the cheddar flavor!
Looks so cheesy and delish! Thanks for sharing that these substitutions worked for you — it’s so helpful for other readers <3