The tricky bit to cheese sauces is to get the cheese to melt into the sauce. After plenty of cheese sauces gone texturally wrong (grainy, sticky, lumpy), I finally developed this foolproof method using cream cheese as a basis.
Course: Main Course, Sauce, Side Dish
Cuisine: American, Italian
- 1/2 c shredded real cheese any type
- 2 t butter
- 1/2 pack 4 ounces of cream cheese
- 1/4 c heavy cream or half-and-half
- 1/4 c milk
In small saucepan, melt 2 t butter over medium-low heat.
Add cream cheese and stir continuously until melted, about 3 minutes.
Add cheese and continue to stir 2 minutes.
Then begin slowly adding cream, about 1 T at t time, stirring after each addition.
After cream is fully added, add milk in the same manner.
Serve directly over cauliflower, broccoli, or pasta.