A rich, thick sauce.

1/2 tsp dry mustard (2 mL)
1/4 tsp xanthan or guar gum (1 mL)
1/4 tsp salt (1 mL)
1/4 tsp white pepper (1 mL)
1/2 cup whipping cream (125 mL)
1/4 cup water (50 mL)
2 egg yolks, fork beaten
2 cups grated Cheddar cheese (500 mL)

In small nonstick saucepan, stir together dry mustard, xanthan gum, salt and white pepper.  In small bowl, combine whipping cream and water.  Gradually add whipping cream mixture to saucepan, stirring with whisk.  Bring mixture to boil.  Remove saucepan from heat.  Add small amount of mixture to egg yolks; return to saucepan.  Stir in cheese.  Cook over very low heat until cheese melts.  Do not boil.  Remove from heat, if necessary.  

Nutritional Analysis:  1 1/3 cups (325 mL), 2 tbsp (30 mL) per serving:
98.1 calories; 3.9 g protein; 9.0 g fat; 0.6 g carbs

Variation:  Thinner Cheese Sauce:  Use 1 cup (250 mL) cheddar cheese.
(0.5 g Carbs)

Helpful Hint:  Half-and-half cream may be used instead of cream.  Refrigerate  main recipe until cold.  It makes a very good spreadable processed cheese.

This cheese sauce will probably be better for the spicy, cheesy dip with Rotel diced tomatoes and chilies that Cathy was inquiring about.

1/2 cup whipping cream (125 mL)
2 oz cream cheese, softened (60 g)
4 oz Cheddar cheese, shredded (125 g)
1 tbsp butter (15 mL)
1/4 tsp dry mustard (1 mL)
White pepper, to taste
In saucepan, heat cream until scalding.  Reduce heat to low and add cream cheese chopped into little pieces and whisk until melted.  Add Cheddar cheese and butter whisking until smooth.  Whisk in dry mustard and pepper.

Nutritional Analysis:  14 tbsp (220 mL), 1 tbsp (15 mL) per serving: 
79.5 calories; 2.6 g protein; 7.5 g fat; 0.5 g carbs