NANCY'S CHEDDAR CHEESE SAUCE

1/2 cup heavy cream

2 ounces cream cheese, diced

4 ounces cheddar cheese, shredded

1/4 teaspoon dry mustard

Pepper, to taste

Heat the cream over medium-low heat until warm. Add the cream cheese and whisk until melted. Add the cheddar cheese about 1 tablespoon at a time, letting it melt before whisking in more. Stir in the dry mustard and pepper.

Makes about 14 tablespoons

Do not freeze

Per Tablespoon: 76 Calories; 7g Fat; 3g Protein; .5 Carbohydrate; trace Dietary Fiber; .5g Net Carbs

Per 2 Tablespoons: 152 Calories; 14g Fat; 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

This sauce was pretty easy to make. It looked like it had a good consistency in the pot, but it had a somewhat grainy texture even though I very gradually whisked in the cheese. I wonder if Deluxe American cheese would produce a smoother sauce. Although the sauce tasted pretty good over broccoli, I think I prefer just plain old butter on it. The pepper was my addition. It seemed like it needed a little flavor boost.