This Lightened-Up Cheese sauce is a great way to get your kids (or yourself) excited about eating veggies! It’s also great over noodles, zoodles, baked potatoes, or used as a dip for tortilla chips or your favorite fondue dippers. I love cheese sauces, but they are typically not that great as far as calories and ingredients go. This lightened-up version is full of real ingredients that you shouldn’t feel any guilt over! The original recipe is from America’s Test Kitchen Comfort Food Makeovers, but I made a few very minor tweaks, all relating to using better cheese for the best flavor and sauce possible (I think we can all agree to leave low-fat cheese in the 1990s, yes?). The end product is a deliciously smooth, healthier cheese sauce that you’ll come back to again and again.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Chicken broth
- Cayenne pepper – This gives the finished sauce a little kick, but it is not spicy.
- Cornstarch
- Dijon mustard – Mustard adds little tang to the finished sauce but is not strong and doesn’t make it taste like Dijon mustard.
- Neufchatel cheese – Neufchatel is just light cream cheese, with a little less fat. If you aren’t concerned with calories or fat, regular cream cheese will work here as well.
- Medium or sharp cheddar cheese – Sharper cheese will intensify the cheese flavor, giving you more bang for your buck with the amount of cheese you’re using. Use freshly grated cheese here. Bagged cheese is coated in anti-caking agents that prevent it from melting smoothly into sauces like this.
How to Make Lightened Up-Cheese Sauce
- In a small saucepan, combine some chicken broth and a pinch of cayenne pepper. Bring to a boil.
- While the broth is heating, whisk together a little more broth, cornstarch, and the Dijon mustard. When it comes to a boil, add the cornstarch mixture and boil for about 1 minute or until thickened.
- Turn heat to low and whisk in the light cream cheese. When totally smooth, whisk in the cheddar cheese. Drizzle over steamed or roasted vegetables, zoodles, cooked pasta, baked potatoes, or use it as a dip for chips or like fondue. Makes 4-6 servings.
Storing and Other Tips
- Store leftover sauce in and airtight container in the refrigerator and enjoy within 3-5 days for best results.
- Reheat gently in the microwave (70% power in short bursts) or on the stovetop (over low heat), stirring frequently. If needed, add a splash of milk or broth while heating to restore desired consistency.
Frequently Asked Questions
Freezing isn’t recommended, as it is prone to separation or graininess when thawed.
Yes. Make a day or two in advance and reheat according to the recommendations in the Storing and Other Tips section above as needed.
Sure! A pinch of garlic powder, paprika, or a splash of hot sauce can add extra depth of flavor.
Lightened -Up Cheese Sauce
Ingredients
- 1 cup chicken broth
- Small pinch cayenne pepper
- 1 tablespoon cornstarch
- ½ teaspoon Dijon mustard
- 1 ounce light Neufchatel cream cheese
- 1 cup freshly shredded medium or sharp cheddar cheese
Instructions
- In a small saucepan, combine 3/4 cup chicken broth and the cayenne pepper. Bring to a boil.
- While the broth is heating, whisk together the remaining 1/4 cup broth, cornstarch, and the Dijon mustard. When it comes to a boil, add the cornstarch mixture and boil for about 1 minute or until thickened.
- Turn heat to low and whisk in the light cream cheese. When totally smooth, whisk in the cheddar cheese. Drizzle over steamed or roasted vegetables, zoodles, cooked pasta, baked potatoes, or use it as a dip for chips or like fondue.
Notes
- Store leftover sauce in and airtight container in the refrigerator and enjoy within 3-5 days for best results.
- Reheat gently in the microwave (70% power in short bursts) or on the stovetop (over low heat), stirring frequently. If needed, add a splash of milk or broth while heating to restore desired consistency.
Questions & Reviews
I made this the other night, and now my family isn’t complaining about “broccoli again!” So delicious!
Wonderful texture and flavor without velveeta. Reheats smooth. This was delicious and so easy to make. Makes a bigger batch than I was expecting.
How many ounces of cheese? I used a 1 cup dry measure and it wasn’t enough cheese. I used medium tillamook cheddar and it definitely tasted like chicken broth.
Trouble with go green on eating? Here lighted up cheese sauce come’s to save the day. Veggie and cheesy in the same time? What could be more wonderful? This is irresistible!!!
once again you hit a homerun! took your idea with the broccoli and put it all over a baked potato for dinner – yummy!!!!
I totally feel that you do what you have to do to get your veggies in. If that means using cheese or ranch dressing or putting them in a chocolate smoothie then there you go! I am pinning this recipe to try. It looks great 🙂
Sounds tasty. This is kind of similar to your alfredo sauce, which I have made with cheddar instead of parm and used for mac & cheese. I’ll definitely try this version of it.
Wow I NEEDED this recipe. Thank you!!!!
I really needed this recipe !!! Thank you
This is awesome! I have been looking for a cheese sauce forever that doesn’t have junk in it!
I can’t wait to give this one a try! 🙂