Cheddar Cheese Sauce for Mac and Cheese or other dishes

This is new for me, created this sauce when I no longer had access to Velveeta. This has been one of my best growth moments… learning to cook good food with no processed ingredients.

Ingredients:

50 g butter

1.5 Tablespoons flour

500 ml heavy cream (Vollrahm)

1/2 teaspoon salt (you may have to add more for taste once cheese is melted)

1.5 – 2 Cups shredded cheddar

1 Tablespoon cream cheese

1 Tablespoon Creme Fraiche (or Sour cream if no Creme Fraiche is available)

Directions:

Melt butter in a saucepan on medium-low heat.  Add flour and whisk quickly until smooth.  Add salt. Stir.  Add heavy cream.  Whisk for about 45 seconds.  Add shredded cheddar at several increments stirring after each addition.  Taste to see if more salt is needed once all cheese is melted.  Turn heat to low and stir.  (This is when I begin cooking my noodles if I am making a pasta dish with the sauce).  Once noodles are cooking, add cream cheese.  Stir until melted.  Add creme fraiche. Stir.  

This recipe is still being perfected.  If there are additions or changes you can add, please do so.