Creamy cheddar cheese sauce. Pour over broccoli or mix with your favorite salsa for a queso dip.
Pour the heavy cream into a saucepan and whisk over low heat until the cream begins to thicken. Add the dry mustard and the kosher salt.
Add the cream cheese about half at a time, whisk until melted. Then add the cheddar cheese gradually, whisking until fully melted.
Keep warm until ready to serve because the sauce will congeal as it cools to room temperature.
Do not use pre-shredded cheese in a bag. The resulting sauce will be grainy. This is probably due to all the corn and potato starch that is added to the cheese to keep it from sticking together. Not to mention the inferior taste and added carbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 215 | ||
Calories from Fat: 178 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 65.7mg | 20 % | |
Sodium 304.7mg | 11 % | |
Potassium 59.9mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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