Big Batch Mac 'N' Cheese Sauce Big Batch Mac 'N' Cheese Sauce

Big Batch Mac 'N' Cheese Sauce | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

Mac 'n' cheese, mushroom and sausage gnocchi, and cheesy roasted cauliflower—all these recipes are a cinch to make as long as you prep a big batch of our sauce. 

  • Prep time 45 minutes
  • Total time 45 minutes



In large saucepan or Dutch oven, melt butter over medium heat; cook onion, stirring occasionally, until softened but not browned, about 5 minutes. Add flour, garlic powder, nutmeg, pepper and salt; cook, stirring constantly, until mixture begins to stick to pan, about 1 minute.

Whisk in mustard; gradually whisk in milk, 1 cup at a time, whisking after each addition. Increase heat to high; bring to boil, whisking constantly and scraping pan bottom. Reduce heat to medium-low; simmer, whisking constantly, until thickened, 7 to 8 minutes. Remove from heat; gradually stir in cheddar, Gruyère and mozzarella, 1/2 cup at a time, stirring after each addition, 
until melted and smooth

Test Kitchen Tip: Smooth sauce: Prevent clumps by ensuring that the milk is warm when whisking into the butter and flour mixture.

Makes 12 cups.

Nutritional facts Per 1/2 cup: about

  • Fibre 0 g
  • Sodium 264 mg
  • Sugars 5 g
  • Protein 10 g
  • Calories 185
  • Total fat 13 g
  • Potassium 164 mg
  • Cholesterol 40 mg
  • Saturated fat 7 g
  • Total carbohydrate 8 g


  • Iron 3
  • Folate 6
  • Calcium 26
  • Vitamin A 14
  • Vitamin C 2
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Big Batch Mac 'N' Cheese Sauce