Anthony's Cheddar Cheese Powder Sauce Recipe: Crunchy Topping for Mac and Cheese

This Anthony's Cheddar Cheese Powder Sauce transforms ordinary mac and cheese into a restaurant-worthy dish with its signature crunchy, golden-brown topping. The secret lies in blending sharp cheddar powder with a creamy base—creating a sauce that's rich, tangy, and impossible to resist.

I developed this recipe after years of experimenting with cheese sauces, and it never fails to impress. The beauty of this sauce is its versatility. You can use it as a thick, spreadable topping for baked mac and cheese or thin it slightly for dipping crispy bread or veggies.

The key ingredients—cheddar powder, milk, and a touch of mustard—work together to deliver that iconic cheesy flavor with a satisfying crunch. It's foolproof, requiring just 10 minutes of active prep and 5 minutes of baking for that perfect golden finish.

What sets this sauce apart is its ability to elevate any dish while keeping things simple. The cheddar powder adds depth without the mess of grating, and the optional garlic or onion powder takes it to the next level.

Once you try this, you'll never go back to store-bought cheese sauce again. Store leftovers in the fridge for up to 5 days or freeze for 3 months, making it perfect for meal prep. Let’s get started!

Ingredients for anthony's cheddar cheese powder sauce

Eight simple ingredients create Anthony's iconic cheddar cheese powder sauce—crunchy, rich, and foolproof.

The cheddar powder is non-negotiable here. Anthony's brand is the gold standard—it's pre-sharpened and melts beautifully. Grab the yellow canister from the baking aisle at Walmart or Target; it's cheaper than the pre-packaged cheese sauce mixes. If you can't find it, Kraft Natural or Cabot work in a pinch, but they're not quite the same. The milk? Whole milk gives the best texture—skip the skim or almond milk here. And trust me, the butter matters. Unsalted keeps your seasoning in control.

No cheddar powder? Freshly grated sharp cheddar works (about 3 cups) but adds mess. Short on milk? Heavy cream makes it richer, but thin with a splash of water if needed. Swapping the mustard? Yellow mustard at half the amount or a pinch of lemon juice for tang. The garlic and onion powders are optional but worth it—they're what makes this sauce taste like it came from a restaurant. If you're feeling fancy, add a pinch of smoked paprika for depth. No mustard at all? A dash of white vinegar keeps the tang.

This sauce keeps for 5 days in the fridge, sealed tight. For the best texture, reheat gently on low heat—stirring constantly to avoid clumping. Freezes beautifully for 3 months, but add a splash of milk when reheating to restore creaminess. I like to make a double batch—one for mac and cheese, one for dipping crispy roasted veggies. Store in small jars for easy portioning, and label them because it disappears fast.

Step-by-step instructions for Anthony's cheddar cheese powder sauce

Here's how to make this quick, creamy sauce with a perfect crunchy top layer.

In a medium saucepan, melt the 2 tablespoons butter over medium heat until it's completely liquid and foaming. I like to use a whisk here to keep the butter from burning—watch it closely as it melts. Once the butter is smooth and bubbling gently, reduce the heat to medium-low. This lower heat prevents scorching while keeping everything warm.

Add the 1 cup whole milk and stir constantly for 2-3 minutes until the mixture is hot but not boiling. You'll see tiny bubbles forming around the edges—that's your signal the milk is properly heated. This step is crucial because cold milk can cause the cheese powder to clump. If you notice any lumps forming, keep whisking vigorously until everything smooths out.

Gradually sprinkle in the 1.5 cups sharp cheddar cheese powder while whisking continuously. I add it in three batches to prevent clumping—about ½ cup at a time. Keep whisking for 1-2 minutes until the mixture thickens noticeably. You'll see the sauce transform from a thin liquid to a creamy, pudding-like consistency. This is where the magic happens—the cheese powder dissolves completely when whisked properly.

Next, add the 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together for another 30 seconds to fully incorporate. The Dijon mustard adds a subtle tang that balances the richness of the cheese, while the garlic and onion powders deepen the flavor profile. Taste the mixture now—it should be rich, slightly tangy, and well-seasoned.

Increase the heat to medium-low and let the sauce simmer gently for 3-5 minutes. You're looking for a smooth, velvety texture with no visible lumps. Stir occasionally with a wooden spoon or silicone spatula—this prevents the sauce from sticking to the bottom of the pan. If the sauce starts to look too thick, add 1-2 tablespoons of milk at a time until it reaches your desired consistency. The sauce should coat the back of a spoon but still be pourable.

Here's the thing—this sauce thickens as it cools, so it's better to err on the thinner side now. If it's too thick when you're ready to use it, you can always thin it with a splash of warm milk. The key is patience; if you rush this step, you'll end up with a grainy or clumpy sauce. Let it simmer until it's completely smooth and glossy.

Once your sauce is perfectly smooth and thickened, transfer it to a small saucepan or even a heatproof bowl. Place this over a pot of simmering water (double boiler method) to keep it warm without cooking further. This step is optional but highly recommended if you're making this ahead of time or want to keep it warm for serving.

For the crunchy topping, you'll want to set aside about ¼ cup of the cheese powder in a small bowl. This will be sprinkled on top just before serving. The rest of the sauce can be used immediately or stored in the refrigerator for up to 5 days or frozen for 3 months. When you're ready to serve, simply reheat the sauce gently and sprinkle the reserved cheese powder on top. The contrast of creamy sauce with crispy cheese powder is what makes this topping so special.

Flavor customization for this recipe

Spicy Kick Option

Crank up the heat by adding ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the sauce. For a smoky depth, swap the black pepper for ½ teaspoon Aleppo pepper—it adds complexity without overpowering.

I like to add a pinch of cayenne after simmering to preserve its sharpness. 🌶️

Herb Variations

Fresh herbs elevate this sauce instantly. Stir in 1 teaspoon dried dill or 1 tablespoon chopped chives for a bright, herby note. For a Mediterranean twist, add ½ teaspoon dried oregano and a pinch of red pepper flakes.

Fresh herbs like parsley or basil work too—just add them at the end to keep their color vibrant.

Creamy Upgrades

For extra richness, replace ½ cup milk with ½ cup heavy cream or ¼ cup sour cream. If you love tang, stir in 1 tablespoon cream cheese at the end for a velvety texture.

I’ve also had great success with ½ cup Greek yogurt for a lighter but still creamy sauce. Just whisk it in at the very end to avoid curdling.

Umami Boosters

Add depth with ½ teaspoon nutritional yeast for a cheesy, nutty flavor without extra dairy. A dash of Worcestershire sauce (½ teaspoon) adds savory complexity, while 1 teaspoon fish sauce (trust me!) brings umami magic.