Cheese sauce

This provides a great calorie boost with additional nutrients, and yet perfect for many fussy eaters.

Sauces can be tricky for picky eaters. Reframing as a dip can be helpful. Also, dipping in rather than pouring over is usually easier.

I created this cheese sauce primarily because I’m lazy 😉 Making a cheese sauce from scratch requires thickening milk and doing with consistent stirring so isn’t doesn’t get stuck.

I also wanted something that would come together easily and had a great texture and taste.

As this contains egg, it will also thicken if left and so could be used as a spread!

You could serve on/with pasta, bread, corn chips, crackers or veg, for example.

Recipe
1 egg
½ cup cottage cheese (or increase regular grated cheese)
2 dessert spoons of sour cream (can be skipped or swapped for regular cream)
1 cup grated cheese (I used half Edam and half tasty)
*for more flavour

As it contains cottage cheese I used the food processor to break it down and make it smooth. Without cottage cheese it can just be stirred.
Heat in a pan on a fairly low heat (or you get scrambled egg) until cheese melts.
Serve warm
It will keep well in the fridge for a few days but will thicken. If reheating be careful not to overheat.

*if you’d like more flavour add seasoning like pepper, and/or a teaspoon of mustard

Judith, MA Cantab, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/