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 Sauce


  • 3-4 tbsp butter
  • 1/2-3/4 cup heavy whipping cream
  • 3 oz cream cheese, softened
  • 2 cup cheese shredded – 2 or 3 kinds for better flavor
  • pinch salt if needed
  • 1-2 tbsp cream if you need to thin it down

**Optional Seasonings**

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


  • Grate the cheese and keep aside.
  • Place the cream and butter into a small saucepan and gently heat up.
  • Once heated, add the cream cheese.
  • Stir until melted and bring to a simmer. Once you see bubbles, take off the heat.
  • Add grated 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.


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