Sauces & Condiments
This Kraft cheese sauce recipe delivers that nostalgic, velvety-melt consistency we all love—without the lumps or the guesswork. 💛 Growing up, my Nonna would make something similar for mac and cheese, but this version is foolproof for dipping, topping, or cooking.
The secret lies in the slow, steady process of melting butter, whisking flour, and gradually adding milk to create a smooth base before introducing the cheese.
What sets this recipe apart is its restaurant-quality texture—creamy yet light enough to cling to noodles or dip fries without weighing them down. Kraft Singles (or powdered cheese) provide that signature cheesy flavor, while a touch of cornstarch ensures a silky finish.
The key? Low-and-slow heat and constant stirring to prevent clumping, even when adding the cheese.
By the time you're done, you'll have a foolproof sauce that's ready to drizzle over baked potatoes, mac and cheese, or use as a dip for veggies and chips. The best part?
It reheats beautifully, making it perfect for meal prep or leftovers. No more scraping the bottom of the pan or dealing with grainy textures—just smooth, melt-in-your-mouth perfection every time.
For extra richness, stir in a splash of heavy cream or a pat of butter at the end. If you prefer a tangier flavor, add a pinch of mustard powder or a dash of garlic powder.
Store leftovers in the fridge for up to 5 days or freeze for longer shelf life. Now, let's get cooking!
Ingredients for kraft cheese sauce
Nine simple ingredients transform into that nostalgic Kraft cheese sauce you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For smooth thickening |
| Whole Milk 🥛 | 2 cups | Warm for best results |
| Kraft Singles American Cheese 🧀 | 1 ½ cups | Shredded or sliced (20 oz) |
| Cornstarch 🌾 | 1 tbsp | For silky texture |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Heavy Cream (optional) 🥛 | ¼ cup | For extra richness |
| Mustard Powder (optional) 🌶️ | ¼ tsp | For tangier flavor |
The Kraft Singles are the star here—grab the 20 oz block for best results. Walmart or Target usually have it in the cheese section, and it keeps forever in the fridge. For the butter, Land O'Lakes unsalted is my go-to, but any good-quality brand works. The cornstarch is non-negotiable for that velvety finish—it prevents clumping like magic. Warm the milk slightly before adding it to the butter mixture, but don't boil it or you'll end up with lumps. The flour needs to be whisked smooth with the cornstarch before adding to the butter, or you'll get that dreaded floury taste.
No Kraft Singles? Powdered American cheese works in a pinch, but it's not the same—you'll lose that melt-in-your-mouth texture. Short on milk? Evaporated milk at half the amount gives a slightly richer flavor. The heavy cream is optional but makes a world of difference if you're using this as a dip or topping. For extra tang, the mustard powder is a game-changer—just a pinch is enough. If you're making this ahead, let it cool completely before storing, or it can turn grainy. The sauce reheats beautifully, so double the batch if you're feeding a crowd.
This sauce keeps for 5 days in the fridge if stored in an airtight container, and it freezes beautifully for up to 3 months. I like to portion it into small jars or silicone molds for easy dipping later. For leftovers, reheat gently on the stove with a splash of milk to restore that creamy consistency. The cornstarch trick means it won't get gluey or clumpy, even after reheating. If you're using it for mac and cheese, make it slightly thicker—it'll loosen up as it sits on the noodles.
Why You'll Love This Recipe
- Pantry Magic: I swear by this sauce because it uses what’s already in my fridge. Butter, flour, milk—basic stuff—and that one box of Kraft Singles transforms it into something richer than store-bought. No specialty ingredients, no extra shopping trips.
- Velvet Smoothness: The cornstarch trick? Absolute game-changer. No grainy lumps, just that silky, melt-in-your-mouth texture every time. Toss in shredded chicken or broccoli, and it’s like a hug in sauce form.
- Weeknight Hero: Between us, this is my go-to for tacos, mac and cheese, or even dipping fries. I’ve made it for date nights, lazy Sundays, and the night my kid’s soccer team won (or lost—no judgment). It’s the kind of sauce that works for everything.
- Leftovers That Last: Make a double batch—trust me, you will—and reheat it for days. It thickens perfectly in the fridge and tastes just as good cold on sandwiches. Plus, Kraft Singles stretch my grocery budget without sacrificing flavor.
Step-by-step instructions for Kraft cheese sauce
Here's how to make a perfectly smooth, velvety cheese sauce every time.
🍳 Step 1: Melt Butter and Whisk in Flour
In a medium saucepan over medium heat, add the 0.5 cup unsalted butter cut into small cubes. Let it melt completely, then reduce heat to low. Immediately whisk in the 0.25 cup all-purpose flour—this creates your roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty.
I like to keep the heat low here to prevent the flour from browning too much, which can add bitterness. Stir constantly with a whisk to avoid any lumps forming. You'll see the mixture thicken slightly as the flour absorbs the butter.
🍳 Step 2: Gradually Add Warm Milk
Slowly pour in the 2 cups warm whole milk while whisking vigorously. I mean really whisk—this prevents lumps from forming. Add the milk 1 cup at a time, waiting 30 seconds between additions to let the mixture thicken slightly before adding more.
Once all the milk is incorporated, increase heat to medium-low and let the sauce simmer for 5-7 minutes, stirring frequently. You're looking for a smooth, thick consistency—it should coat the back of a spoon but still flow easily. If it gets too thick too soon, add a splash of milk to loosen it up.
🥘 Step 3: Incorporate Cheese and Seasonings
Reduce heat to low and sprinkle in the 1.5 cups Kraft Singles American cheese (shredded or sliced) and the 1 tbsp cornstarch. Stir constantly for 3-4 minutes until the cheese melts completely and the sauce becomes silky smooth. If you're using the optional ingredients, add the 0.25 cup heavy cream and 0.25 tsp mustard powder now.
Season with 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning if needed—this is where you can really make the sauce your own. The mustard powder adds a subtle tang, while the heavy cream makes it extra rich. Keep stirring gently to maintain that velvety texture.
⏰ Step 4: Simmer to Perfection
Return the heat to medium-low and let the sauce simmer for another 2-3 minutes. This final step ensures all the cheese is fully melted and the sauce has reached its ideal consistency. It should be thick enough to coat the back of a spoon but still pour smoothly.
Here's the thing—I always do a quick taste test at this stage. The sauce should be creamy, slightly tangy (if you added mustard), and perfectly seasoned. If it's too thick, whisk in a little more warm milk. If it's too thin, let it simmer uncovered for another minute to reduce slightly. Serve immediately over pasta, mac and cheese, or use as a dipping sauce.
Pro Tips For Making Kraft Cheese Sauce
- Melt Cheese Slowly: After burning three batches of Kraft singles in a pan, I learned to shred them into the sauce after the roux is fully cooked but before adding milk—this way, the cheese melts gently into the sauce rather than seizing or clumping. If you’re impatient (like me), at least lower the heat to medium-low once the cheese hits the pot.
- Whisk Like You Mean It: The moment you add milk to the roux, stop stirring and whisk aggressively for 30 seconds—this breaks up any lumps before they form. I used to let the sauce sit too long before whisking, and it’d turn into a gluey mess. Keep that whisk moving until it’s smooth.
- Use Cold Butter: Take the unsalted butter straight from the fridge and cut it into small cubes—this prevents the roux from cooking too fast and turning sandy. Warm butter melts into the flour unevenly, and you’ll end up with a grainy texture. Cold butter = smoother sauce.
- Cornstarch Slurry First: Skip the temptation to just sprinkle cornstarch on top of the sauce—mix it into a smooth slurry with a splash of cold milk first, then stir it in. This thickens the sauce evenly without clumping, and it saves you from that awkward moment where you’ve over-thickened it and can’t fix it.
Make-ahead tips for this recipe
Prep Ahead for Meals
Make this sauce the night before and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and it reheats like a dream. I like to portion it into small jars—perfect for dipping fries or mac and cheese later.
Just reheat gently on the stove with a splash of milk to restore that creamy texture. 💛
Freezer-Friendly Tips
This sauce freezes brilliantly for up to 3 months—ideal for busy weeks. Let it cool completely before transferring to freezer-safe bags or containers. Leave 1 inch of headspace to prevent expansion.
When ready to use, thaw overnight in the fridge, then reheat on low heat, stirring occasionally to smooth out any lumps.
Double the Batch
Double the recipe and freeze half for later—trust me, you’ll thank yourself later. I often make two batches when hosting: one for immediate use and one to stash.
The sauce thickens slightly after freezing, so add a little extra milk when reheating. Perfect for meal prep Sundays or holiday gatherings. ✨
Reheating Like a Pro
Stovetop reheating is key—never microwave this sauce if you want that velvety consistency. Warm it over low heat in a saucepan, stirring constantly, until it reaches 165°F.
If it looks too thick, whisk in 1-2 tablespoons of warm milk to loosen it up. The cornstarch keeps it smooth, even after reheating.
Portion for Convenience
Divide the sauce into small containers (like ramekins) before freezing or refrigerating. This makes it easy to grab just what you need—no defrosting or measuring. I keep a few in the freezer for quick dinners, like grilled cheese or baked potatoes.
Label with dates to track freshness—it’s a game-changer for lazy nights. 💡
Make It a Dip Mix
For a no-cook shortcut, store the dry ingredients (flour, cornstarch, cheese, and spices) in a ziplock bag. When ready to use, just mix with warm milk and butter—no stove needed!
This is great for camping trips or dorm rooms. The texture won’t be as silky, but it’s a lifesaver in a pinch. Perfect for nachos or veggie trays. 🌶️
Nutrition facts
Frequently asked questions
Can I use powdered cheese instead of Kraft Singles?
The texture won't be identical, but you can absolutely use powdered American cheese as a substitute. For best results, dissolve 1.5 cups of powdered cheese in 2 tablespoons of warm milk before adding it to the sauce. The powdered version lacks the melt-in-your-mouth quality of Kraft Singles, but it works in a pinch for quick recipes or when you're short on time.
Why did my cheese sauce get lumpy?
Lumps usually happen when the cheese melts too quickly or the heat is too high. To fix it, immediately remove the pan from heat and whisk vigorously while adding 1-2 tablespoons of warm milk at a time. For next time, keep the heat at low-medium and stir constantly once the cheese is added. The cornstarch helps prevent clumping, but even with it, gentle heat is key.
How can I make this sauce spicier?
Add a kick with ½ teaspoon of cayenne pepper or 1 teaspoon of smoked paprika while the sauce simmers. For a creamier heat, stir in ¼ cup of sour cream at the end. If you love cheesy dips, try adding ½ teaspoon of chipotle powder for a smoky, spicy depth. Always taste as you go—you can adjust the heat level easily!
Can I make this sauce without butter?
Yes, but the flavor will be less rich. Replace the ½ cup butter with ½ cup vegetable oil or ¼ cup olive oil + ¼ cup milk. The sauce will still thicken properly, though it won't have the same depth of flavor. For a dairy-free version, use unsweetened almond milk instead of whole milk and a dairy-free cheese substitute.
Is this sauce good for mac and cheese?
This recipe makes the perfect mac and cheese sauce—creamy, clingy, and rich. For extra decadence, fold in ½ cup of cooked bacon bits or ¼ cup of crispy fried onions at the end. The sauce is thick enough to coat pasta beautifully without being gluey. If it's too thin after mixing, let it sit for 5 minutes** to thicken slightly before serving.