We all love a good cheese sauce for broccoli and cauliflower. This one goes together quick and is extra thick. Because of the amount of cheese, please note the high sodium content of this sauce. No way to reduce that unless you cut back on cheese, resulting in a thinner, less cheesy sauce. I like to pour some of the sauce on my veggies and bake off awhile, topping at the table with another spoonful per serving. But that isn’t necessary. You can just dip the sauce over the veggies right at the table when serving! This works great for a Mac ‘n Cheese sauce, too!
½ c. heavy cream
½ c. tap water
2 c. shredded cheddar cheese (I actually used 1 c. each American and Cheddar)
Dash coarse black pepper
DIRECTIONS: Measure the cream and water into a small saucepan over medium heat. Add the cheese and black pepper. Stirring constantly, heat mixture until cheese is fully melted and blending (no visible bits or lumps) into a creamy smooth golden sauce. You can either pour half over your veggies in an oven-proof dish and bake for 20 minutes at 350º. Or simply serve the sauce in a bowl at table for each person to dip their own up over their pre-cooked veggies.
NUTRITIONAL INFO: Makes 4 servings of about ½ c. each. Each serving of cheese sauce (approx. 1/4 batch) will contain:
305.5 cals, 27.05g fat, 3.77g carbs, 0.07g fiber, 3.7 NET CARBS, 12.42g protein, 618 mg sodium.