The Hessian Chef

Classic “Cheddar Cheese Sauce”, or Mornay. The method is quite simple. Make a Béchamel then fold in copious amounts of good-quality, sharp cheddar cheese. I use Tillamook, or Alta Dena, or anything with a good annatto yellow color for that look adults and kids love alike. In fact, I threw a couple slices of Horizon Organic American Cheese just for that extra gooey factor. I mean … look at that sauce! If you want to go old school and hit this up on blanched broccoli, your family will flip.