Cheese Sauce for Mac and Cheese (Impossibly Creamy!)

Old Fashioned Baked Macaroni and Cheese with a spoon scooping some out.

5 from 1 vote

Cheese Sauce for Mac and Cheese (Impossibly Creamy!)

This rich and creamy cheese sauce is the heart of any great mac and cheese dish. It combines the sharpness of cheddar, the smoothness of Gruyere or Monterey Jack, and the distinct flavor of Parmesan. Perfectly seasoned and easy to make, this sauce will elevate your mac and cheese to the next level.

Prep Time5

Cook Time20

Course: Dinner

Cuisine: American

Keyword: cheddar cheese sauce for macaroni and cheese, cheese sauce for mac and cheese, cheese sauce for macaroni and cheese, homemade mac and cheese sauce

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

½ cup Butter
½ cup All-purpose Flour
5 cups Whole Milk
3 cups Shredded Sharp Cheddar Cheese
2 cups Shredded Gruyere or Monterey Jack Cheese (or more cheddar)
1 cup Freshly Grated Parmesan Cheese
1 ½ tsp Kosher salt plus more to taste
1 tsp Onion Powder
½ tsp Black Pepper
½ tsp Paprika
½ tsp Garlic Powder
1 lb Macaroni cooked

US Customary - Metric

Instructions

Melt the butter over medium heat in a large saucepan.
Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the milk, whisking continuously to avoid lumps. Continue cooking until the mixture thickens.
Turn off the heat. Add the cheeses a small handful at a time, stirring until fully melted before adding the next handful. If needed, turn the heat on to low to finish melting the cheese, but avoid letting the sauce simmer or boil.
Season with salt, black pepper, paprika, and garlic powder. Mix well.
Stir in cooked macaroni and serve.

Notes

For the creamiest sauce, avoid turning the heat back on after adding cheese as it can cause the sauce to separate and become grainy.

Adjust salt to taste. If the sauce tastes bland, a secret ingredient is soy sauce. It adds salt and umami flavor.

Nutrition