Place the cream and butter into a small sauce pan and gently heat up.
Grate the cheddar cheese and keep aside.
Stir until melted and bring to a simmer.
Once you see bubbles, take off the heat.
Add grated cheddar cheese and...
...
mix until smooth and creamy.
If you prefer a thicker sauce, cook for 3-5 more minutes while stirring.
If too thick, add a splash of water or cream.
Once refrigerated and reheated, the butter separates and the cheese clumps which you want to avoid.