Cheddar Sauce
Summary
| Yield | |
|---|---|
| Source | This recipe was taught in a Cooking Theories class with Paul Link. |
| Prep time | |
| Cooking time | 10 minutes |
| Total time | 10 minutes |
Description
For spectacular macaroni and cheese, skip the box! Use your favorite sharp cheddar (we tried Cabot Seriously Sharp) for a creamy and delicious dish.
Ingredients
1 quart
béchamel sauce (hot) 1/2 pound
cheese, sharp cheddar (shredded) 1/2 cup
heavy creamInstructions
Bring béchamel sauce to a just under a simmer over medium heat, stirring frequently to avoid scorching. When hot, remove from heat and whisk in cheddar, incorporating a handful at a time and whisking until smooth. Do not over heat. Finish with cream and season to taste.
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