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A plate of food with broccoli, with Cheese and Sauce

Easy Cheese Sauce


This easy cheese sauce comes together in minutes with ingredients you probably already have on hand! It’s low carb, keto friendly, and perfect for topping your steamed veggies!

I am a broccoli fanatic.

Weird to admit, but it’s true. It’s just my favorite veggies and I will happily eat it steamed with just a little sprinkle of salt or raw, dunked in my homemade ranch dressing.

A close up of a spoonful of cheese sauce.

But my current obsession is steamed broccoli with cheese sauce.

I mean, does it get any better than a pile of veggies topped with a decadent creamy cheese sauce? Nope!

It’s good on cauliflower too!

How to make cheese sauce:

Homemade cheese sauce is so simple and starts with just a few ingredients: heavy cream, cream cheese, cheddar, Gruyere, and mustard powder.

ingredients for homemade cheese sauce

I like the flavor that Gruyere cheese adds to this cheese sauce, but you can definitely sub in whatever cheese you prefer! Monterey jack is mild and creamy, Parmesan will give it a salty kick, and Pepperjack will add a little spice.

First, you’ll want to heat your cream over medium heat. We don’t want to boil the cream, but just get it good and hot and then stir in the cream cheese. Sprinkle in some mustard powder and stir until everything is combined.

Turn the heat off and add your freshly grated cheddar and Gruyere.

smooth and creamy cheese sauce recipe

Start stirring until the mixture is fully melted, smooth, and creamy!

That’s it!

This sauce will start to thicken as it cools, so serve warm.

Cheese sauce covering broccoli.

To reheat, just add a splash more of cream and microwave in short bursts, stirring as needed.

I can’t wait to hear what you plan to put this easy homemade cheese sauce on! I’ve been meaning to pour it over a bunless burger – doesn’t that sound so good and so decadent?

A jar of cheese sauce

More cheesy low carb recipes: 

Stuffed Peppers: Loaded with spinach artichoke dip!

Fathead Pizza: Top it off with your favorite toppings. We do a BLT version that is outrageous.

Broccoli Casserole: Could literally eat this every night.

Low Carb Soup: Made in the slow cooker or Instant Pot!

Crockpot Chicken Fajitas: I make them extra cheesy and serve over cauliflower rice!

A plate of broccoli topped with cheese sauce

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A plate of food with broccoli, with Cheese and Sauce

Easy Cheese Sauce

This low carb cheese sauce is so easy and is perfect for topping your veggies!

Yield 2 1/2 cups cheese sauce
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • 1 1/4 cups heavy whipping cream
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 6 ounces cheddar, grated
  • 3 ounces Gruyere, grated

Instructions

  1. Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted.
  2. Whisk in the ground mustard and pepper.
  3. Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
  4. Serve immediately as the sauce will thicken as it cools.

Notes

To reheat, add a splash of cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth, creamy, and hot.

If your cheese sauce is too thick or too thin for your preferences, add additional cheese to thicken or additional cream to thin.

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Nutrition Information:

Yield: 20 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 124Total Fat: 12gCholesterol: 40mgSodium: 110mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gProtein: 4g

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62 thoughts on “Easy Cheese Sauce”

  1. So many promotional popups on your website, its annoying when trying to read your content.

    1. Karly Campbell

      Hi Luke! There are definitely ads on the site, but the only pop up should be one offering a free email series. Are you receiving more popups than that?

      1. Yes, he’s right. A lot of popups everywhere on the website I can’t even concentrate

    2. I wanted to say that yes, they are correct with the popups. Videos ads are popping up all over my screen on mobile. Very annoying. I have popups disabled. You can’t scroll but a few seconds before it pops up again.

      1. Karly Campbell

        Hi Laurie! Are you still getting popups even with popups disabled? I’m sorry. That is definitely not supposed to be happening. There should just be the recipe video that scrolls with you (it does show an ad before playing), but doesn’t really cover the screen. When we test it, it never pops back up a second time. I’ll work on it and see if I can get it fixed.

      2. I agree with Laurie and everybody else with the pop UPS it’s but it’s insane it’s very difficult to use and to read and look up to use and to read and to concentrate way too many

    1. Karly Campbell

      4 ounces of cheese = 1 cup of shredded. The package you will buy will tell you the weight. It’s pretty easy to just eyeball it…a little more or less won’t hurt.

  2. Nicola Richards

    This looks amazing and so versatile. What’s the best way to store it and how long for please?

    1. Karly Campbell

      We just store it in a jar or bowl in the fridge. I wouldn’t keep it more than 4-5 days.

  3. This was delicious! I added a bit of garlic butter, bought at Sam’s, gruyere, and colby jack as that is what I had with a pinch of parm. So incredibly delicious!

  4. This was so good. I used only cheddar and mustard from the fridge. I used it for eggs Benedict. There’s plenty left to use on vegetables later. Yum! So easy, too. Thank you very much.

  5. I used your recipe tonight over roasted fresh asparagus with bacon bits. Oh my, Karly!!! This is a winner in my book!! I used cheddar & Colby then also added mustard (no powder), turmeric, pepper & onion powder. Delish!!! And quick & easy! Thx so much!

  6. Does it work with 2% milk? An is there another seasoning I could use? I am on quarantine and I do not have heavy cream or Mustard.

    1. Karly Campbell

      I’m not sure this would work with just plain milk – the cream helps it stay thicker and heats up so nicely. But you can try! I’d just leave the mustard out.

  7. I did this tonight and I cannot thank you enough. Mine was just cauliflower cheese but, it was awesome xxx

  8. Linda Hogan

    Just made this. It was amazing! Super easy. Serve over cauliflower rice,sauteed zucchini,peppers,onions, asparagus and shrimp. Yummmy.

  9. This is so good! We made it a tiny bit thinner for soup. We added broccoli, shirataki rice and ground beef. Was like eating a tasty soup. The hubby added crushed ritz on his.

  10. I made this and it was perfect! For those who are having a hard time, turn down the heat. Slow and steady wins the race. This cheese sauce is simply bliss. Thank you for sharing!

  11. Delicious! Very smooth and creamy and flavorful with the dry mustard. I did add a pinch of cayenne to enhance the cheese. Wonderful over steamed broccoli and cauliflower.

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