Cheese Sauce

Sometimes the same old vegetables get boring…we just need new ways serve them. Sauces are easy, tasty, and in some cases can help you get your healthy fats in… Cream sauces are good, but cheese sauce is WONDERFUL!! This is also good on meats, like a Philly Cheese steak Bowl….or pork rind nachos.

Cheese Sauce25e64-pic3qhzvn


  • ¼ cup heavy whipping cream
  • 2 tbsp butter
  • ¼ cup cream cheese
  • ½ cup grated cheddar (any full fat cheese will work fine)
  • pinch salt if needed
  • 1-2 tbsp cream if you need to thin it down

**Optional Seasonings**

  • ¼ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika (smoked is good)
  • 2-4 tbsp freshly chopped herbs of choice


  • Place the cream and butter into a small saucepan and gently heat up. Grate the cheddar cheese and keep aside.
  • Once heated, add the cream cheese into the saucepan. (I have made this without the cream cheese, tastes amazing and is just as creamy.)
  • Stir until melted and bring to a simmer. Once you see bubbles, take off the heat.
  • Add grated cheddar cheese and mix until smooth and creamy. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. If too thick, add a splash of cream.
  • Serve over steamed vegetables, fish and meat! If you can’t use the whole recipe, only make one serving. The sauce should be eaten immediately or kept at room temperature before serving. Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid.

I have found if reheated slowly while stirring, this can be reused pretty well.

Original recipe comes from

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