If you do need to refrigerate and then heat it up, make sure to heat up gently over a low heat while stirring to prevent the butter from separating and the cheese sauce from clumping up. The sauce should be eaten immediately or kept at room temperature before serving. If you can't use the whole recipe, only make one serving.Serve over steamed vegetables, fish and meat.If too thick, add a splash of water or cream. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. Stir until melted and bring to a simmer.Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese. Place the cream and butter into a small sauce pan and gently heat up.2 tbsp water or more cream if you need to thin it down.Combine the pureed broccoli mixture with the cheese sauce in the large stockpot. Puree the broccoli mixture using an immersion blender or in batches in a food processor. Add the cream and grated cheese and stir to combine. 1/ 2 cup grated cheddar or hard cheese of choice (60 g/ 2.1 oz) Cook the sauce over medium heat until it is bubbling and thick.1/ 4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz).1/ 4 cup heavy whipping cream (60 ml/ 2 fl oz).Add some of the thyme to each bowl along with salt and pepper. Add cup of the heavy cream and 2 ounces of the parmesan to each bowl. Total carbs 1.4 grams Fiber 0 grams Sugars 0.9 grams Saturated fat 12.7 grams Sodium 149 mg ( 6 % RDA) Magnesium 6 mg ( 2 % RDA) Potassium 41 mg ( 2 % EMR) Ingredients (makes about 1 cup, 4 servings) Peel and slice your vegetables using a knife or a mandoline, and add to 3 separate bowls.
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