2 cups bechamel sauce
- 1/2 cup sharp white cheddar cheese, grated
- 1/4 cup Swiss cheese, grated
- 1/4 cup Asiago cheese, grated
- 1/8 scant teaspoon cayenne pepper
Heat bechamel slowly to simmer, being careful not to scorch. Toss in cheeses and cayenne and stir with whisk to combine. Heat until cheese just melts. Use or reserve warm over water bath (double boiler). This is good over baked potatoes, broccoli, or tossed with plain macaroni.