How to Make Cheese Sauce with Evaporated Milk or Powdered Milk

If you’re low on fresh milk—or stocking your pantry for emergencies—evaporated or powdered milk can be the perfect backup for a smooth, creamy cheese sauce. I’ve tested both options extensively, and with the right steps, you can make a rich sauce that rivals the real thing.

Here’s how to do it using shelf-stable ingredients, plus tips for adjusting thickness and flavor.

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🥫 Using Evaporated Milk in Cheese Sauce

What It Is:
Evaporated milk is fresh milk that’s been heated to remove about 60% of its water. It’s creamier than regular milk and gives sauces a rich, slightly sweet flavor.

How to Use It:

• Shake the can and pour into a saucepan
• Warm gently over medium-low heat
• Stir in your roux or thickener (optional) — How to Thicken Cheese Sauce Without Flour
• Add shredded cheese slowly while whisking
• Season and serve

🧂 Pro Tip: Since it’s concentrated, use slightly less cheese than usual to avoid overpowering the flavor.

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🥄 Using Powdered Milk in Cheese Sauce

What It Is:
Powdered (dry) milk is a shelf-stable option made by evaporating all the moisture from milk.

How to Use It:

• Mix 1 cup powdered milk with 1 cup warm water (or use package directions)
• Heat in saucepan as you would fresh milk
• Proceed with your roux, cheese, and seasonings as usual — see tips in Why Is My Mac and Cheese Grainy?

🧠 Powdered milk works best when fully dissolved and whisked before heating. You don’t want clumps.

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✅ Tips for Getting the Best Results

• Choose sharp cheese: Evaporated and powdered milk can mute flavor slightly, so a stronger cheddar or blend helps
• Use a roux for body: This stabilizes the sauce and prevents separation (Fix Grainy Cheese Sauce)
• Add cheese off the heat: Especially with shelf-stable milk, this helps prevent grittiness
• Season well: Add a little mustard powder, white pepper, or garlic powder to boost depth

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🧊 What If You Want to Store or Freeze It?

If you’re meal prepping or making a bigger batch for later, be sure to read Can You Freeze Cheese Sauce? for detailed freezing and reheating instructions to keep your texture smooth.

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Final Thoughts

You don’t need fresh dairy to make a delicious cheese sauce. With evaporated or powdered milk, a little technique, and the right cheese, you can whip up something creamy and satisfying from your pantry any time.

Great for camping, emergency prep, or when you’re out of the good stuff.

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Also Try:

• 15 Best Substitutes for Milk in Mac and Cheese
• Can I Use Water Instead of Milk in Cheese Sauce?