This is my go-to cheese sauce. It’s versatile and so simple! You can make it as a base for any casserole you want to whip up, or pour it over steamed veggies, such as broccoli. Switching out the type of cheese can totally change the flavor profile. Cheddar cheese sauce tastes great with chicken, but if you want a bit of a kick, try using shredded pepper Jack and pour it over some thinly sliced steak with peppers and onions for a cheesesteak bowl. The possibilities are endless!
Yield: 1½ cups (360 ml), 2 tablespoons (30 ml) per serving
2 tbsp (28 g) butter
½ cup (120 ml) heavy whipping cream
1 oz (28 g) softened cream cheese
⅛ tsp ground black pepper
1 cup (112 g) freshly shredded sharp cheddar cheese
In a saucepan over medium heat, melt the butter. Pour in the heavy cream and whisk in the cream cheese until smooth, for 2 to 3 minutes.
Once the sauce is smooth, sprinkle with pepper and turn off the heat. Add the shredded cheese and whisk quickly until all the cheese is melted. The sauce may seem thicker and elastic; this is normal. When you bake it or use it over veggies, the steam will help make it extra creamy and loosen it up.
PER SERVING: 115 Calories, 0.6 g Total Carbs, 0 g Fiber, 0.6 g Net Carbs, 2.9 g Protein, 10.9 g Fat