Recipe

Macaroni and Cheese Cream

A smooth, rich cheese cream sauce that pours like a dream and clings to noodles, broccoli, fries, and everything in between.

By Matt Campbell

•

4.8

A stainless steel saucepan on a home stove filled with glossy macaroni and cheese cream sauce, a wooden spoon resting in the pot, warm kitchen lighting

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Some nights you don’t need a full baked mac situation. You just need the cream. This Macaroni and Cheese Cream is my go-to cheese cream sauce when I want that cozy, cheesy payoff without committing to a casserole dish and an hour of oven time.

It’s silky, quick, and built from normal grocery store ingredients. Make it once and you’ll start looking for excuses to pour it on everything. Pasta, roasted broccoli, fries, baked potatoes, nuggets, you name it. Keep it warm, keep tasting, and don’t stress if it looks a little weird for a minute. Cheese sauce always has a dramatic phase.

Bowls of shredded cheddar and shredded gruyere on a kitchen counter next to a small bowl of spices, prep stage photo

Why It Works

Ultra smooth texture: A simple butter and flour base keeps the sauce creamy, not grainy.
Big flavor fast: Dijon and a tiny pinch of smoked paprika make the cheese taste even cheesier.
Flexible consistency: Make it thick for mac, or thinner for drizzling by adjusting the milk.
Accessible ingredients: No fancy powders needed, just real cheese and a few pantry staples.

Pairs Well With

Storage Tips

Refrigerate: Cool the sauce, then store in an airtight container for up to 4 days. It’ll thicken in the fridge. That’s normal.

Reheat: Warm gently in a saucepan over low heat, stirring often. Add 1 to 3 tablespoons milk as needed to loosen it back into a pourable cream.

Freeze: You can freeze it for up to 1 to 2 months, but it’s best within 1 month for the smoothest texture. Dairy sauces can separate a bit. If it looks split after thawing, reheat slowly and whisk in a splash of milk. A quick hit with an immersion blender also brings it back together.

A glass meal prep container filled with cooled macaroni and cheese cream sauce with a spoon beside it on a kitchen counter

Common Questions

Is this the same as mac and cheese?

It’s the sauce part. You can absolutely turn it into mac and cheese by tossing it with cooked pasta, but it also works as a dip, drizzle, or topping.

Why did my cheese sauce get grainy?

Usually it’s one of two things: the heat was too high when the cheese went in, or the cheese was pre-shredded with anti-caking agents. Keep the pot on low when melting cheese, and shred your own if you can.

Can I make it without flour?

Yes. Swap the flour for 1 tablespoon cornstarch mixed with 2 tablespoons cold milk (a slurry). Skip the roux, warm the milk to a gentle simmer, then whisk in the slurry. Simmer 1 to 2 minutes, whisking, until the milk thickens and the starchy taste cooks off. Then add the cheese on low.

What cheeses work best?

Sharp cheddar for flavor plus a great melter like Gouda, Monterey Jack, or Gruyere for that smooth, stretchy finish.

How do I thin it for drizzling?

Whisk in warm milk a splash at a time until it pours easily. For a super glossy drizzle, add 1 teaspoon butter at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Measuring cups and spoons
Cheese grater
Rubber spatula or wooden spoon
Optional: immersion blender for extra smooth sauce

I started making this when I realized my “quick mac” nights weren’t actually quick. Boil pasta, bake, top, broil, wash all the dishes. Now I make the cheese cream sauce first, then decide what it’s becoming. Sometimes it’s classic macaroni. Sometimes it’s poured over roasted cauliflower like I’m trying to be responsible. Either way, it tastes like comfort and that’s the point.