Kraft Singles Cheese Sauce Recipe: Smooth Melted Goodness for Dipping

This cheese sauce transforms Kraft Singles into a velvety, smooth dip that clings perfectly to fries, veggies, or pasta. The process is straightforward but requires attention to heat control to prevent separation.

I developed this method after testing multiple approaches to achieve the ideal consistency. The key is melting the singles slowly with a splash of milk, then whisking in a small amount of cornstarch for stability.

What you get is a creamy sauce that stays fluid when warm and thickens slightly as it cools. It delivers that familiar processed cheese flavor in a more versatile, dippable form.

Store leftovers in the fridge for up to 3 days, reheating gently with additional milk if needed. This sauce works for nachos, mac and cheese, or as a grilled cheese upgrade.

Ingredients for Kraft Singles Cheese Sauce

Eight simple ingredients turn processed cheese into something magical for dipping and drizzling.

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The Kraft Singles are non-negotiable here—they melt smoother than any other processed cheese. Grab them from any grocery store (I usually find the best deals at Walmart). The milk needs to be whole for that creamy texture; skim will give you a thinner, less satisfying sauce. If you’re out of cornstarch, all-purpose flour works in a pinch (just whisk it in really well to avoid lumps).

Swapping the Singles? American cheese from the deli counter works too—just ask for it in slices. No milk? Half-and-half or heavy cream make it even richer. Want to skip the butter? The sauce is still great without it. For extra flavor, a pinch of smoked paprika or a dash of Worcestershire sauce (check it’s not anchovy-based) takes it up a notch.

This sauce thickens as it cools, so store it in an airtight container. Keeps in the fridge for 3-4 days. Reheat gently on the stove with a splash of milk to loosen it back up. Freezing isn’t ideal—it can separate, but if you must, use within 1 month.

Step-by-Step Instructions for Kraft Singles Cheese Sauce

Here’s the method I swear by for silky, lump-free cheese sauce that clings to everything.

Step 1: Create a Smooth Milk and Cornstarch Base

In a medium saucepan, whisk together the 1 cup Whole Milk and 1 tbsp Cornstarch until completely smooth. I always do this before turning on the heat—it prevents clumps from forming later.

Place the saucepan over medium heat and cook, stirring constantly with a silicone spatula, for 3-4 minutes until the mixture thickens slightly. You’re looking for a consistency just thicker than heavy cream. Don’t let it boil—this can make the sauce thin out again.

The cornstarch is what gives this sauce its stability, so make sure it’s fully dissolved before heating begins. You’ll see the mixture turn from translucent to opaque as it thickens.

Step 2: Add Butter and Seasonings for Depth

Reduce heat to low and stir in the 2 tbsp Unsalted Butter until completely melted. This adds richness and creates a glossy base for your cheese.

Next, whisk in the 0.25 tsp Salt, 0.25 tsp Garlic Powder, 0.25 tsp Dry Mustard, and 0.5 tsp Hot Sauce. The garlic and dry mustard add subtle depth, while the hot sauce cuts through the richness. Taste and adjust seasoning if needed—remember the Kraft Singles will add saltiness too.

I like to let this simmer for 1 minute to allow the flavors to meld together. The mixture should look smooth and slightly thickened at this point.

Step 3: Melt in the Kraft Singles for Creamy Perfection

Begin adding the 16 slices Kraft Singles one at a time, whisking constantly until each slice is fully melted before adding the next. This gradual addition is key to preventing clumping.

The American cheese variety is essential here—it melts smoother than other types and gives that classic velvety texture we’re after. You’ll notice the sauce transform from a thin liquid to a rich, creamy consistency as the cheese melts.

Continue until all the Kraft Singles are incorporated. If the sauce seems too thick, add a splash more Whole Milk to reach your desired dipping consistency. The final sauce should coat the back of a spoon but still be pourable.

Step 4: Finish and Adjust for Serving

Once all the cheese is melted, let the sauce simmer on low heat for an additional 2-3 minutes, stirring frequently. This final cooking time ensures everything is fully combined and the flavors are balanced.

Give it a final taste and adjust seasoning if needed. If you want a smoother sauce, you can blend it briefly with an immersion blender. For a thinner sauce, add Whole Milk a tablespoon at a time until it reaches your preferred consistency.

Transfer to a serving bowl and use immediately while hot. The sauce will thicken slightly as it cools, so keep it warm over a double boiler if you’re not serving right away. This makes enough for 4 servings of generous dipping portions.

Essential Equipment for Perfect Results

Perfect Saucepan

Use a 2-3 quart heavy-bottomed saucepan for even heat distribution. I recommend All-Clad stainless steel—it prevents hot spots that can scorch your sauce. The heavier base maintains consistent temperature, crucial for melting the cheese smoothly without burning. 🔥

Whisk Selection

A silicone whisk is ideal for this recipe. It won’t scratch your pan and handles the thick cheese mixture better than metal. I prefer the OXO Good Grips model with a comfortable handle for extended stirring.

Measuring Tools

Have measuring cups and spoons ready for precise ingredient ratios. The cornstarch measurement is particularly critical—too much makes the sauce gluey. I keep a set of magnetic measuring spoons from Cuisinox attached to my fridge.

Double Boiler Option

For keeping the sauce warm during serving, a double boiler setup works perfectly. I use a heatproof glass bowl over a pot of simmering water. This gentle heat prevents the cheese from separating or burning at the edges.

Storage Containers

Store leftovers in airtight containers—I like Pyranex glass containers with snap-lock lids. They’re microwave-safe and don’t absorb odors. For serving, a small slow cooker on warm setting keeps the sauce at perfect dipping consistency.

Immersion Blender

If you want ultra-smooth sauce, an immersion blender is handy. The Cuisinart SmartStick model works great for this volume. Just pulse a few times at the end for silky texture, but don’t over-blend or it may thin out. ✨

Frequently Asked Questions