10 minutes, 5 ingredients (one of which is sea salt), this is one EASY, QUICK recipe. Honestly, I think it’s easier than making store-bought, boxed mac and cheese. So then all you need to do is cook some noodles, and you’ve arrived at dinner. This sauce is also SO good on roasted broccoli.
This post contains affiliate links.
Leftovers reheat easily. You can make a casserole with this sauce. My husband likes it warm as a spread on bread. Top a primal lasagna. Etc.
As far as noodles go, we love it atop zoodles (this spiralizer is on sale right now); and we love it atop spaghetti squash (halve it, scoop out seeds, rub with fat; bake cut side down on a cookie sheet for about 40 minutes at 375 F; or pop in the Instant Pot for 8 minutes!).
The photos below actually show the cheese sauce at three different temperatures. In the top photo the sauce has been reheated and is hot. In the middle photo it’s started to cool a bit and is thicker; in the bottom photo the sauce was poured warm directly from the blender. It’s thick but melts right into the warm noodles.
I recommend keeping your noodles hot by plating them, then putting the plates in a warm oven. This is completely unnecessary, but a nice way to keep it all the ideal, hot temperature.
Heat milk and cream in small saucepan, stirring occasionally, until steaming, but not so hot you can't put your finger into it.
Chop cheese into about 8 chunks. Place cheese in blender. Add sea salt. Add hot cream and milk. Sprinkle gelatin over its surface. Blend about 15 seconds.
Pour back into saucepan and keep warm over lowest heat, stirring occasionally, until ready to serve.
Optional add-ins can be added to the blender before blending: 1/2 cup leftover cooked winter squash, 1 clove raw garlic, 1/2 teaspoon garlic powder, or 1/4 teaspoon pepper.
If you need a source for sustainable gelatin, here's the brand I recommend. It's not only grass-fed, but raised on sustainably-grown grass 🙂 (pesticide-free!). You can use this discount code to get 10% off at check out!: BEAUTIFUL10