When you transition to a low-carb lifestyle, one of the biggest challenges is helping your kids adjust to new versions of their favorite foods. In our house, my son was particularly attached to mac and cheese – you know, that bright orange comfort food that comes in the familiar blue box. But our family’s commitment to healthier eating meant finding a better way to satisfy those cheesy cravings.
That’s where this rich and creamy low-carb cheese sauce comes in. It’s become our secret weapon for transforming simple vegetables into crave-worthy meals that my son actually looks forward to eating. Pour it over cauliflower, zucchini noodles, or any low-carb pasta alternative, and you’ve got a family-friendly dish that feels like a treat while staying true to your nutritional goals.
What makes this sauce special isn’t just its adaptability – it’s the blend of four different cheeses and carefully chosen seasonings that create depth of flavor you just can’t get from processed alternatives. The Dijon mustard adds a subtle tang that enhances the cheese, while the garlic and onion powders bring warmth and complexity.
Mac & Cheese Sauce
Description
A rich, creamy, and cheesy sauce perfect for low-carb “mac and cheese” dishes. This sauce can be poured over your choice of low-carb noodles or vegetables.
Ingredients
- 2 cups heavy cream
- 8 oz cream cheese, softened and cubed
- 4 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp white pepper
- Salt to taste
Equipment
- Large saucepan
- Whisk
- Measuring cups and spoons
Preparation Time
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
Servings
8 servings
Instructions
- In a large saucepan over medium heat, pour in the heavy cream.
- Add the cubed cream cheese and whisk until the cream cheese is fully melted and incorporated.
- Gradually add the shredded cheddar cheese, whisking constantly until smooth.
- Stir in the grated Parmesan cheese until melted.
- Add Dijon mustard, garlic powder, onion powder, and white pepper. Whisk to combine.
- Taste and add salt if needed.
- Simmer on low heat for 5 minutes, stirring occasionally, until the sauce reaches your desired thickness.
- Remove from heat and let stand for 5 minutes before serving. The sauce will continue to thicken as it cools.
Notes
- This sauce is designed to be low-carb. Use it with low-carb pasta alternatives like zucchini noodles, shirataki noodles, or homemade keto noodles.
- For a thinner sauce, add more heavy cream. For a thicker sauce, add more cheese or simmer longer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently. You may need to add a splash of cream when reheating.
- For variety, try different cheese combinations like sharp cheddar and Gruyère.
- Add crispy bacon bits or diced jalapeños for extra flavor and texture.
