Kraft Mac and Cheese Powder Recipe: Homemade Cheese Sauce Mix

Creating a homemade cheese sauce mix means capturing that familiar comfort in a powdered blend. I developed this recipe to deliver the same creamy, cheesy satisfaction as the classic, but with control over every ingredient.

This dry base combines powdered dairy and seasonings that reconstitute into a smooth, velvety sauce. The beauty lies in its simplicity—just add hot liquid and you’re moments away from that nostalgic mac and cheese experience.

What sets this apart is the ability to customize flavor intensity. The powdered format ensures consistent results every time, with no lumps or separation when prepared properly.

Store the mix in an airtight container for up to 6 months, ready to transform plain pasta into a comforting meal whenever the craving strikes.

Ingredients for Kraft Mac and Cheese Powder

Nine powdered ingredients recreate that nostalgic, velvety cheese sauce everyone loves.

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The powdered cheddar is non-negotiable for authentic flavor. Hoosier Hill Farm and Anthony’s Goods offer high-quality options online, but most grocery stores carry powdered cheddar in the baking aisle. Nonfat dry milk powder provides the creamy base—Nestlé Carnation is widely available and reliable. For the cornstarch, any brand works, but ensure it’s fresh (it loses thickening power over time).

No powdered cheddar? Blend dehydrated cheddar cheese slices in a food processor until fine. Substitute buttermilk powder for the dry milk at a 1:1 ratio. Mustard powder can be replaced with dry mustard at equal amounts, though the flavor may be slightly sharper. If you lack citric acid, a pinch of cream of tartar works in a pinch, though the tang won’t be as pronounced.

Store the mix in an airtight container in a cool, dark place for up to 6 months. Keep it away from humidity to prevent clumping. For best results, use within 3 months for peak flavor. Label with the date to track freshness.

Step-by-Step Instructions for Homemade Cheese Sauce Mix

Master the technique for creating a perfectly smooth, flavorful cheese sauce base every time.

Step 1: Combine Dry Base Ingredients

In a medium mixing bowl, whisk together the 1 cup Powdered Cheddar Cheese and 0.5 cup Nonfat Dry Milk Powder until fully incorporated. The milk powder provides the creamy foundation while the cheddar delivers that signature sharp flavor we’re after.

Use a fine-mesh sieve if your powders appear clumpy—this ensures a silky texture in the final sauce. The mixture should look uniform with no visible streaks of individual ingredients.

Step 2: Add Thickening and Seasoning Agents

Sprinkle the 2 tbsp Cornstarch over the cheese mixture, then add the 1.5 tsp Salt, 1 tsp Garlic Powder, and 1 tsp Onion Powder. Whisk vigorously for 30-45 seconds until all components are evenly distributed.

The cornstarch acts as your thickener, while the garlic and onion powders build depth. I find that using a wire whisk breaks up any potential lumps more effectively than a spoon. The salt should be fine grain to prevent any grittiness in your finished product.

Step 3: Incorporate Flavor Enhancers

Add the 0.5 tsp Mustard Powder, 0.5 tsp Paprika, and 0.25 tsp Citric Acid to the mixture. These ingredients might seem small in quantity, but they’re powerhouse flavor contributors.

The mustard powder provides subtle tang, the paprika adds a hint of smokiness, and the citric acid brightens all the other flavors. Whisk for another 30 seconds until completely homogeneous. The mixture should have a consistent pale orange hue from the paprika.

At this stage, your mixture should be completely uniform in both color and texture. Any visible separation indicates insufficient mixing—keep whisking until it looks seamless.

Step 4: Verify and Store the Mixture

Give the mixture a final inspection. It should appear as a fine, free-flowing powder with no visible clumps or separate components. Run your fingers through it—if you feel any grittiness, continue whisking.

Transfer the completed mixture to an airtight container. For best results, store in a cool, dry place for up to 3 months. The flavors will meld together over time, creating an even more cohesive seasoning blend when you’re ready to use it.

When you’re ready to make the sauce, simply combine 3 tablespoons of this mix with 1 cup of hot liquid (milk or water) and 1 tablespoon of butter for the perfect cheese sauce consistency.

Pro Cooking Tips for This Dish

Mixing Mastery

Always sift your powdered ingredients through a fine-mesh sieve before combining. This prevents clumps that can create a grainy texture in your final sauce. I learned this the hard way after my first batch had an unpleasant gritty mouthfeel. 💡

Precision Measuring

Use a kitchen scale for the most accurate results, especially with the cornstarch and citric acid. Even small variations in these ingredients can affect thickness and tanginess. Weighing ensures consistency batch after batch.

Whisking Technique

A wire whisk is essential for breaking up lumps and achieving a uniform mixture. I prefer a 10-inch ball whisk—it gets into the corners of the bowl better. Whisk in a figure-eight motion for optimal blending.

Color Check

The finished mix should have a consistent pale orange color from the paprika. If you see white streaks, keep whisking until fully incorporated. This visual cue ensures even flavor distribution when you reconstitute the sauce.

Storage Tips

Transfer to a glass jar with airtight lid—I use Ball Mason jars. Store in a cool, dark pantry. Avoid plastic containers as they can absorb odors and affect flavor over time.

Reconstitution Trick

For the smoothest sauce, use hot whole milk instead of water when reconstituting. The extra fat creates a richer, creamier texture that better mimics the classic version. Add the liquid gradually while whisking constantly. 🔥

Frequently Asked Questions