mac and cheese in bowl

Homemade Mac and Cheese Sauce

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!

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Fat 18 Carbs 9 Protein 11
Yield 6-8 1x


  • 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)
  • 12 tablespoons buffalo hot sauce (we used Franks)


  1. 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.
  2. 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.
  3. When the roux is thick, remove from heat and add the shredded cheddar cheese. Whisk until the cheese has melted.
  4. Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Mix well.
  5. Finally, mix your mac and cheese sauce recipe with 1 lb. of noodles and enjoy! 

Tips & Notes

  • This mac and cheese sauce is for 1 lb. macaroni noodles.
  • Nutrition information does NOT include noodles.

Nutrition Facts

Serving Size: 1/8 Calories: 240 Sugar: 5 Fat: 18 Carbohydrates: 9 Fiber: 0 Protein: 11
Author: Lee FunkeCategory: SauceMethod: StovetopCuisine: American

Keywords: mac and cheese sauce