Homemade Mac and Cheese Sauce
This Homemade Mac and Cheese Sauce is ultra creamy, cheesy, and made completely from scratch—no Velveeta or powdered mix in sight. The secret? A rich roux-based sauce made with evaporated milk, two types of cheddar, Swiss, and nutty Gruyère. It’s cozy, customizable, and way better than anything from a box. Just toss it with your favorite cooked pasta and dinner is served!
Servings: 16 people
Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup + 1 Tablespoon all purpose flour
- 12 ounces (1 1/2 cups) evaporated milk*
- 3 1/2 cups milk*
- 1 Tablespoon hot pepper sauce*
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon salt, more to taste
- fresh cracked black pepper
- 8 ounces swiss cheese*
- 8 ounces mild or sharp cheddar cheese, shredded
- 4 ounces gruyere, shredded
- 16 - 20 ounces pasta for serving*
Instructions
- Melt Butter: Over medium heat, in a large pan, melt the butter.1 stick (1/2 cup) unsalted butter
- Add Flour: Whisk in the flour and cook for 1-2 minutes.1/2 cup + 1 Tablespoon all purpose flour
- Add Dairy: Add in evaporated milk and regular milk.12 ounces (1 1/2 cups) evaporated milk*, 3 1/2 cups milk*
- Dissolve Flour: Whisk until the flour dissolves.
- Add Spices & Hot Sauce: Add hot sauce, garlic, onion, mustard powder, salt, and pepper.1 Tablespoon hot pepper sauce*, 2 teaspoons granulated garlic, 1 teaspoon onion powder, 1 teaspoon ground mustard, 1 teaspoon salt,, fresh cracked black pepper
- Combine Spices: Whisk until spices are combined.
- Simmer Sauce: Continue stirring and simmering the sauce (not boiling) until it thickens enough to coat the back of a spoon (about 4 minutes). It will continue to thicken when you add the cheese.8 ounces swiss cheese*, 8 ounces mild or sharp cheddar cheese,, 4 ounces gruyere,, 16 - 20 ounces pasta
Notes
- Evaporated Milk: Evaporated milk has a richer flavor and less water than regular milk. I have not tested this recipe without it, but you should be able to replace it with half and half.
- Milk: Any type of milk will work. I have tried this recipe with both skim and 2% milk. I do not recommend non-dairy milk.
- Hot Pepper Sauce: This does not make the sauce spicy, it just adds flavor. I highly recommend it but it can be omitted.
- Cheese: You need 20 ounces (5 cups) of cheese for this recipe. Use your favorites. I prefer the combination of swiss, cheddar, and gruyere. You can also try parmesan cheese, colby jack, American, smoked gouda, sharp white cheddar, or pepper jack.
- Pasta: Depending on how cheesy you like your mac and cheese, you can adjust the amount of pasta. For baked mac and cheese with bread crumbs, I recommend 16 ounces, because it dries out in the oven. For stovetop, you can use up to 16-20 ounces. Save some pasta water to thin the sauce if needed.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Whisk Vigorously: This will ensure the roux is combined with the milk.
- Simmer, Don’t Boil: Boiling can cause the sauce to separate or get grainy. Keep it at a gentle simmer.
- Thin If Needed: If your sauce gets too thick, add a splash of warm milk to loosen it.
Nutrition
Calories: 294kcal | Carbohydrates: 13g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 515mg | Fiber: 1g | Sugar: 6g