Cheddar Sauce
This recipe was taught in a Cooking Theories class with Paul Link.
For spectacular macaroni and cheese, skip the box! Use your favorite sharp cheddar (we tried Cabot Seriously Sharp) for a creamy and delicious dish.
Prep Time
0 minutes
Cook Time
10 minutes
Yield
12 Servings
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.