ON SALE: Two new eBooks! Visit the shop!
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.
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.
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.
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.
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?
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!
Easy Cheese Sauce
This low carb cheese sauce is so easy and is perfect for topping your veggies!
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
- 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.
- Whisk in the ground mustard and pepper.
- Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 20 Serving Size 2 tablespoonsAmount Per Serving Calories 124Total Fat 12gCholesterol 40mgSodium 110mgCarbohydrates 1gFiber 0gProtein 4g
54 comments
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.
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!
This is quite possibly the best cheese sauce I’ve ever had. Thank you!
That’s awesome to hear! 🙂
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.
Oh, I love that idea!
Just made this. It was amazing! Super easy. Serve over cauliflower rice,sauteed zucchini,peppers,onions, asparagus and shrimp. Yummmy.
I did this tonight and I cannot thank you enough. Mine was just cauliflower cheese but, it was awesome xxx
Delicious! Freshly cracked pepper is a must!
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.
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.
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!
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.
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!
Sounds like great additions!
This looks amazing and so versatile. What’s the best way to store it and how long for please?
We just store it in a jar or bowl in the fridge. I wouldn’t keep it more than 4-5 days.
does it work for macaroni cheese?
I’ve never tried, but I don’t know why it wouldn’t.
How many cups of cheese is that? I don’t have a food scale to weigh cheese.
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.