eatwithlee215

Bechamel Baked Macaroni and Cheese

Begin by hand shredding all your cheeses. (except for the cream cheese)

Trust me, it's worth it and makes all the difference.

In a large pot, boil broth and equal parts water.

The broth will give the noodles some flavor.

Cook elbow macaroni noodles until they are all al dente. (A little undercooked)

In a heavy-bottom saucepan, add butter and heat until melted.

Once butter is melted whisk in flour slowly until the mixture becomes smooth.

Now add in heavy cream slowly while whisking.

Start adding the shredded cheese while stirring.

Be sure to save some cheese for the top, about 2 cups.

The mixture should begin to thicken. If it becomes too thick add a little chicken broth to loosen it.

Season the cheese sauce to your liking with the seasonings listed.

Butter a baking dish, and add macaroni noodles to the baking dish.

Then pour the cheese sauce onto the noodles and stir in evenly.

Cover the dish with foil, be sure not to touch the cheese.

Then uncover and broil on high for 2 to 3 minutes or until the cheese starts to brown.

Cracker Barrel Vermont Sharp Cheddar Cheese