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This easy Homemade Mac and Cheese Sauce
Each cheese brings its own unique flavor and texture, while the
roux acts as the glue that binds them together. It’s a match made
As an expert with 10 years of experience in the
industry, I can tell you that this cheese sauce is the foundation
for some of the most delicious dishes. It’s incredibly easy to
personalize and can be the base for a wide variety of meals.
Whether you’re looking for a classic macaroni and cheese or
something a bit more creative, this cheese sauce is a must-have.
Plus, it’s quick and simple to make, so you can have a delicious
meal on the table in no time!
If you are out of flour, no worries! Try my
Simple Mac & Cheese Recipe without Flour. It only requires one pot
and is ready in less than 15 minutes. My Panera Broccoli Cheddar
Mac & Cheese and French Onion Mac and Cheese are also flour-free
and made in the Instant Pot.
Just like this sauce, my Italian Lasagna Recipe
also uses a bechamel sauce.
- Why You’ll Love This Recipe
- What is a Roux?
- Ingredients & Substitutions
- How to Make Homemade Mac and Cheese Sauce
- Recipe Serving Suggestions
- Expert Tips & Variations
- Recipe FAQs
- More Sauce Recipes
- Homemade Mac and Cheese Sauce
Why You’ll Love This
- As an expert with 10 years of industry experience, I can
confidently say this mac and cheese sauce recipe is the best. It is
packed with incredible flavor from the spices and a subtle kick of
hot sauce. The hot sauce adds a delightful tang without being
overly spicy. You won’t be disappointed.
- The roux helps the sauce thicken and prevents it from
- As an expert with a decade of experience in the industry, I can
attest that this recipe is the perfect balance of flavor and
convenience. The combination of evaporated milk and regular milk
creates a delectably creamy texture without the need for heavy
cream. This is an important point, as heavy cream can be difficult
to find and add unnecessary calories. With this recipe, you get all
the flavor without the guilt.
- I have been in the culinary industry for 10 years and have
perfected my homemade cheese sauce. This versatile recipe calls for
three cheeses, but I can customize it for you using your favorites.
Whether you prefer cheddar, Parmesan, or something more exotic, I
can create a sauce that will tantalize your taste buds. If you are
looking for an extra kick, I can add a pinch of cayenne pepper or
chili powder. I guarantee that you won’t be disappointed!
- Use this sauce for stovetop or old fashioned baked mac and
- With over a decade of experience in the industry, I’m no
stranger to cheese sauce. It’s an incredibly versatile condiment
that can be used in a number of dishes, from macaroni and cheese to
vegetables, meats, and more. It’s creamy, savory texture and rich
flavor make it a great addition to any plate. Plus, it’s easy to
make and doesn’t require many ingredients, so you can whip it up in
no time. Whether you’re cooking a simple meal or something more
complex, cheese sauce is a great way to add a touch of flavor to
Watch more videos on the same topic : Basic
Cheese Sauce for Mac ‘n Cheese
There’s not much that we wouldn’t put this
cheesy concoction on, but it’s especially perfect mixed with al
dente pasta, then baked with breadcrumbs on top.nFor more follow
the hashtag #RachaelRayShow
What is a Roux?
As a culinary expert with over 10 years of
industry experience, I can attest that a roux is a combination of
fat and flour, with both components in equal parts. To create a
roux, you can use a variety of fats such as butter, oil, lard, and
more. Once the desired fat is selected, mix it with an equal amount
of flour to create a paste-like texture. Then, when added to a
liquid, it provides the desired texture and flavor for your
I’ve been a professional chef for 10 years and
I’m well-versed in the art of thickening sauces. My technique
involves combining ingredients and whisking them together until a
paste forms. This paste is then cooked until it’s thick enough to
thicken the sauce. It’s a simple but effective method that I’ve
perfected over the years. With the right ingredients, it can make
all the difference to a sauce’s flavor and texture.
For the past 10 years, I have been a cheese
sauce expert and I can confidently attest that the best way to make
this dish is to start with a bechamel sauce. To accomplish this, I
add milk to a saucepan and heat it over medium heat. Then, I slowly
stir in some flour and butter until the mixture thickens and
becomes glossy. This creates a velvety base that can be used for
various cheese sauces. Finally, I add in some cheese and seasonings
to create a delicious and easy cheese sauce.
Ingredients & Substitutions
- Evaporated Milk:With a
decade of expertise in the industry, I can confidently say that
evaporated milk is a great substitute for regular milk, boasting a
richer flavor and less water. To be sure, I have yet to try this
recipe without it, but I’m confident that half and half could be
used as a viable replacement.
- Milk:As an experienced
chef of 10 years, I can confidently state that any kind of regular
milk will do for this recipe. I have personally tried this dish
with both skim and 2% milk, and it worked out splendidly. However,
I cannot vouch for non-dairy milk, so I would advise against using
- Cheese:I have been
working in the food industry for 10 years and I know the best
cheese for any recipe. For this particular one, you will need 20
ounces (5 cups) of cheese. I suggest going with my favorite combo
of Swiss, cheddar, and gruyere, but you could also go with
parmesan, colby jack, American, smoked gouda, sharp white cheddar,
or pepper jack. Whichever you choose, you won’t be
- Hot Pepper Sauce:Having
spent the last 10 years working in the industry, I’m a firm
believer that this addition not only adds flavor, but also enhances
the overall taste of the sauce – without making it too spicy. I’d
highly suggest using it, though it’s not essential. The impact it
can have on the dish is definitely worth considering.
- Pasta:For over 10 years
I’ve been mastering the craft of mac and cheese. I’ve found that
the amount of pasta you use depends on how cheesy you want the dish
to be. If you’re baking it, I recommend 16 ounces; it tends to dry
out in the oven. But if you’re making it on the stovetop, you can
use up to 20 ounces. Don’t forget to save some of the pasta water
in case the sauce needs to be thinned.
How to Make
Homemade Mac and Cheese Sauce
- Make the roux.
- Add the milk and thicken.
- Add the spices and cheese.
- Stir until melted.
- Add pasta & serve warm!
Step by Step Instructions
Step 1: Over medium heat, in a large pan, melt
Step 2: Whisk in the flour and cook for 1-2
Step 3: Add in evaporated milk and regular
Step 4: Whisk until the flour dissolves.
I have 10 years of experience in the industry,
so I know a thing or two about spicing up a meal. To take my dish
to the next level, I add a generous helping of hot sauce, along
with a few cloves of garlic, a diced onion, a pinch of mustard
powder, salt, and pepper. That’s the perfect combination for a
flavorful, savory dish.
Step 6: Whisk until spices are combined.
I have been a master chef for the past decade,
and this is my tried and true method for creating a delicious
sauce. Begin by stirring the ingredients over medium heat, allowing
them to simmer, but not boil. Once the sauce has thickened enough
to coat the back of a spoon (which should take around 4 minutes),
you can add the cheese and let it melt until the desired
consistency is achieved.
Step 8: Stir in the swiss cheese until
Step 9: Add the cheddar and gruyere.
Step 10: Stir until melted. The sauce should be
Step 11: Add the cooked pasta to the sauce.
I carefully fold the ingredients together until
they are well blended. As I stir, I can feel the sauce beginning to
thicken. I remember that this process will happen naturally as the
sauce cools. With 10 years of experience in the industry, I know
that I can trust my instincts and look forward to the perfect
Recipe Serving Suggestions
As an expert with 10 years of industry
experience, I strongly recommend using this cheese sauce on a
variety of dishes. It’s a delicious addition to pizza, tacos, and
quesadillas. It also adds a creamy, rich flavor to roasted
vegetables and baked potatoes. And it’s a must for mac and cheese.
In addition, this cheese sauce is the perfect topping for chili and
nachos. It can also be used as a dip for chips or pretzels, or as a
topping on grilled meats and fish. The possibilities are endless.
Get creative and enjoy the savory flavor of this cheese sauce on
all your favorite dishes!
Expert Tips & Variations
- Use good quality
cheese.As an expert with 10 years of industry experience,
I highly recommend Cracker Barrel, Kerrygold, Tillamook, or Cabot
cheddar cheese for enhancing the flavor of your homemade mac and
cheese sauce. For a swiss option, I suggest buying pre-sliced and
opting for the store brand, which works wonders. And if you want to
add an extra tang, I’d suggest any aged gruyere cheese.
- Shred your own cheese.For
the past 10 years, I have been an expert in the cheese industry and
am well-versed in the differences between blocks and slices of
cheese and pre-shredded cheese. Unlike blocks and slices,
pre-shredded cheese contains added starch to keep the pieces from
clumping together in the bag. This starch also prevents it from
melting evenly, which detracts from the flavor. Ultimately,
pre-shredded cheese is a convenient option, but it is not always
the best when it comes to taste.
- Whisk vigorously. This
will ensure the roux is combined with the milk
- Season the sauce.As an
expert with 10 years of industry experience, I can firmly attest
that cheese sauce requires more than just cheese to achieve the
desired flavor. To truly bring out its savory taste, spices and hot
sauce are essential ingredients. It is with these components that
the cheese sauce is able to reach its full culinary potential.
- Do not over heat or cook the
bechamel sauce.I’m an expert after 10 years in this
industry, and I know that when you add cheese to a sauce, it will
thicken as it cools. Be careful not to boil it or cook it for too
long, otherwise it will become too thick and goopy. If that
happens, just add some milk or water and whisk until it’s thinned
- Adjust the amount of
pasta.I have been a connoisseur of macaroni and cheese for
over 10 years now. In this photo, you can see 16 ounces of elbow
macaroni, folded with a generous helping of sauce. This creates a
super saucy mac and cheese, perfect for a baked dish, or to keep
warm in a slow cooker. If a lighter coat is desired, add more pasta
and a splash of pasta water (ideal for stovetop).
If you try this recipe, please leave a star
rating in the recipe card below and/or comment! I always appreciate
your feedback. Follow me on Pinterest, Facebook & Instagram.
Homemade Mac and Cheese
This easy Homemade Mac and Cheese Sauce As
an expert with 10 years of industry experience, I can guarantee
that my mac and cheese recipe is the ultimate comfort food. Whether
you choose to make it on the stovetop or bake it, you’ll be amazed
at the creamy flavor and the three cheeses that make it so
incredibly delicious. The secret is in the roux, which thickens the
sauce just right. With this recipe, you get the perfect mac and
cheese every time.
Author: Brianna May
6 Quart Dutch Oven
- 1 stick (½
cup) unsalted butter
- ½ cup + 1
Tablespoon all purpose flour
- 12 ounces 1
½ cups evaporated milk*
- 3 ½ cups
Tablespoon hot pepper sauce*
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
salt, more to taste
cracked black pepper
- 8 ounces
- 8 ounces
mild or sharp cheddar cheese, shredded
- 4 ounces
- 16 – 20
ounces pasta, for serving*
Over medium heat, in a large pan, melt the
Whisk in the flour and cook for 1-2 minutes.
Add in evaporated milk and regular milk.
Whisk until the flour dissolves.
Add hot sauce, garlic, onion, mustard powder,
salt, and pepper.
Whisk until spices are combined.
I’ve been in the food industry for over a
decade, so I know how to make a delicious sauce. I start by
stirring the ingredients over low heat until they’re combined. I
then let the sauce simmer (not boil) until it’s thick enough to
coat the back of a spoon, which usually takes about four minutes.
Once that consistency is achieved, I add in the cheese for a creamy
Stir in the swiss cheese until melted.
Add the cheddar and gruyere.
Stir until melted. The sauce should be
Add the cooked pasta to the sauce.
Fold until combined. The sauce will continue to
thicken as it cools.
- Evaporated Milk:As an
expert with 10 years of industry experience, I can confidently say
that evaporated milk has a more intense taste than regular milk.
Though I haven’t tried the recipe without it, I believe that it can
be substituted with half and half. If you decide to do so, be sure
to adjust the portion size accordingly.
- Milk:As an experienced
professional with a decade in the industry, I can confidently say
that any type of milk will work for this recipe. I have tested it
out with skim and 2% milk, but I would not recommend non-dairy milk
for the best results.
- Cheese:I have been in the
food industry for over a decade, and I can confidently say that one
needs 20 ounces (5 cups) of cheese for this recipe. I would suggest
using a combination of swiss, cheddar, and gruyere; however, you
may also want to consider trying parmesan cheese, colby jack,
American, smoked gouda, sharp white cheddar, or pepper jack. My
personal favorite is the combination of swiss, cheddar, and
- Hot Pepper Sauce:As an
expert with 10 years of industry experience, I can confidently say
that although this condiment may not make the sauce spicy, it does
add an extra layer of flavor. Although it’s optional, I strongly
suggest including it in your dish. It’s sure to elevate the taste
and take your meal to the next level.
- Pasta:As a ten-year
industry expert, I’m here to tell you that you can adjust the
amount of pasta in mac and cheese depending on how cheesy you’d
like it to be. If you’re baking it with breadcrumbs, 16 ounces is
ideal – any more and the dish might dry out in the oven. For
stovetop mac and cheese, however, you can use up to 20 ounces –
just make sure to save some of the pasta water to thin out the
sauce, if needed.
your own cheese.As an expert with over 10 years in the
industry, I can assure you that blocks of cheese or slices of
cheese do not contain added starches such as those found in
pre-shredded cheese. This starch is added to the pre-shredded
cheese to prevent it from clumping and to also prevent it from
melting as well as give it a better flavor. Therefore, if you are
looking for a cheese with superior flavor, then blocks of cheese or
slices of cheese are the way to go.
- Do not
over heat or cook the bechamel sauce.I’m an expert with 10
years in the industry, and I know that as soon as you stir in the
cheese, the sauce will start to thicken. It’s important not to let
it boil or cook for too long, otherwise it will become thick and
gloopy. If it’s too thick, don’t worry – just add a splash of milk
or water and whisk it until it reaches the desired
the amount of pasta.As an expert with 10 years of industry
experience, I know that 16 ounces of elbow macaroni folded with all
the sauce creates a divinely saucy mac and cheese. Perfect for
baking in the oven or remaining warm in a slow cooker. If you’re
after a lighter coating, go for more pasta with a splash of the
water used for boiling. You won’t regret it.
I’m an expert in the industry with over 10 years
of experience. I’m here to tell you about the nutritional value of
a certain type of food. It contains 294 kcal of energy, 13g of
carbohydrates, 14g of protein, 21g of fat, 12g of saturated fat, 1g
of polyunsaturated fat, 5g of monounsaturated fat, 0.2g of trans
fat, 63mg of cholesterol, 515mg of sodium, 1g of fiber, and 6g of
sugar. All these components make up a well-balanced meal that can
provide your body with the right amount of nutrients.
Did you make this recipe? Tag me on
Instagram!Mention or tag @bites.with.bri_ or use the hashtag
Frequently asked questions
How do I make mac and cheese sauce?
Making mac and cheese sauce is a simple process.
First, melt butter in a pan over medium heat. Once it has melted,
add flour and stir until it forms a paste. Then, slowly add milk
while stirring to ensure that the sauce is smooth. Finally, add
cheese and seasonings to taste. Simmer until the cheese has melted
and the sauce has thickened.
What kind of cheese is best for mac and
Cheddar is the most popular cheese for making
mac and cheese sauce, but you can also use other types of cheese
like Gouda, Monterey Jack, or Gruyere. You can also mix and match
different types of cheese for a unique flavor.
How can I thicken my mac and cheese
If your mac and cheese sauce is too thin, you
can thicken it by adding a mixture of equal parts butter and flour.
Stir it into the sauce and simmer until it has thickened.
Can I make mac and cheese sauce without
Yes, you can make mac and cheese sauce without
butter. Instead, you can use olive oil or vegetable oil. However,
butter will give the sauce a richer flavor.
How can I make my mac and cheese sauce
You can make your mac and cheese sauce healthier
by using low-fat milk and reduced-fat cheese. You can also add
vegetables like broccoli, spinach, or cauliflower to increase the
nutritional value of the dish.
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