Cheddar Sauce

Summary

Yield
Servings
SourceThis recipe was taught in a Cooking Theories class with Paul Link.
Prep time
Cooking time10 minutes
Total time10 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 cream
   
salt
   
white pepper

Instructions

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.