You probably already have cream, cheddar cheese, and cream cheese in your fridge and can whip this up tonight! This cheese sauce is a new family favorite that is used for everything from pouring over steak to dipping veggies in to using for cauliflower macaroni and cheese.
This cheese sauce is made with white cheddar.
This recipe is made easily over the stovetop, and can be tended to as your main dish cooks. It stores well covered in the fridge, and reheats well over medium heat (add some cream to thin) as well!
GAPS Notes:
You’ll want to use dripped yogurt cheese, as commercial cream cheese isn’t allowed for the GAPS diet. Cream is not allowed so use yogurt or you can use coconut milk (full fat) in its place. Watch for potato starch in pre-shredded cheese. It’s best to shred your own, but if you buy preshredded, cellulose is an okay addition but not potato starch or anti-mold agents.
Easy All-Dairy Cheese Sauce
This 3-ingredient cheese sauce is made on the stovetop in minutes and uses just three ingredients: Cream, Cream Cheese, and Cheddar Cheese! Whip it up the next time your steak gets a little over done, you need something creamy to add to your veggies, or you're looking for a cheesy dip this is your new go-to recipe!
Ingredients
- 8 ounces cream cheese One block of cream cheese is typically 8 ounces
- 1-1/2 cups heavy cream Whole milk or half and half can also be used
- 8 ounces cheddar cheese 8 ounces = about 2 cups grated cheese
Instructions
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Place cream cheese and cream in a saucepan. Turn heat to medium-low and cook, stirring and scraping the bottom to prevent scorching every few minutes, until cream cheese is melted - about 7 minutes total.
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As the cream cheese melts, grate the cheese.
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Once the cream and cream cheese are warm, keep on medium-low heat, and add grated cheese 1 large pinch (about 1 tablespoon) at a time, stirring between each addition, until half the cheese is mixed in with the cream.
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Continue cooking over medium-low heat, allowing the cheese to melt, another 3 minutes. Next, add in the rest of the cheese all at once and stir gently, being sure to scrape the bottom. Turn heat to low, or turn heat off if using an electric burner that will remain hot for a few more minutes.
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Allow the second half of the cheese to melt for another few minutes, or leave up to 20 minutes before serving. Give a good stir again to mix all the cheese into the sauce again before serving and enjoy!
Recipe Video
Other sauces you’ll love:
- Simple & Yummy Paleo Tartar Sauce for Fish
- Creamy Chili Lime Mayo and Salad Dressing (Keto, GAPS)
- Simple Homemade Salad Dressing with Avocado Oil (Paleo, GAPS)
- Spicy (or not) Homemade Pineapple Barbecue Sauce (Paleo, Whole30, GAPS)
- Backyard Barbecue Burger Sauce (Paleo, GAPS)
- Reduction Sauce: Easy Broth-Based Topping for Meats and Veggies
- Blender Hollandaise Sauce
Is the serving size really 1g?
No, sorry! It’s 1/4 cup, it keeps switching back. I might need to update my program.
What kind of cheese was used? mild, medium or old?