Non-Roux Cheese Sauce

A typical roux recipe usually includes a mixture of a little butter, some flour and milk to create a creamy base for many sauces. It requires a little skill and patience to add the ingredients in the right order, at the right time, and to not burn it. A couple of years ago while making Kraft Macaroni and Cheese I ran out of butter, but I did have some cream and I thought. Isn't cream basically the same thing as butter, but creamier? I used the cream as a substitute and it was the best blue box mac n cheese ever. Later that year I was making a roux based homemade mac and cheese recipe for thanksgiving and realized that this is roux making process is pretty dumb. Why go through all the trouble to make a creamy base when you could just use cream? I tried it and was amazed at how much better the results were. Plus it's way stupid easier!

Step 1: Heat up cream in a pan at low heat.
Step 2: Melt in cheeses of your choice. (usually about 40% cheese to 60% cream ((but whateves. It's all good.))
Step 3: Add pepper if you want

These are some keto perfect meals that use these cheese sauces:

-Ham, Cheddar Sauce, cauliflower and/or broccoli (Imagine it's like a ham and cheese hot pocket)

-Chicken, Parmesan Sauce, zucchini noodles (Use a lot more cream sauce than what is pictured) 

-Steak, Cream cheese/sour cream sauce, onions, (mushrooms if you like those things)

-Hamburger, bacon, american cheese and Colby Jack, onions, pickles, ketchup, mustard. (it's a quarter pounder)

-I'm thinking of trying a chicken pesto one at some point. 
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Just measure and track your portions before you start. It's pretty easy to get an 80/15/5 ratio if that's what you want.