|Source||This recipe was taught in a Cooking Theories class with Paul Link.|
|Cooking time||10 minutes|
|Total time||10 minutes|
For spectacular macaroni and cheese, skip the box! Use your favorite sharp cheddar (we tried Cabot Seriously Sharp) for a creamy and delicious dish.
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.