After making the bechamel sauce, add a few cups of cheddar cheese, whisking until it is melted. Pour the cheese over cooked macaroni noodles, then transfer to a baking dish. Top with more shredded cheese and bake in the oven until the top is bubbly and brown.
 Pour the bechamel sauce over thinly sliced potatoes and diced green onions in a baking dish. Top with grated Parmesan cheese. Bake in the oven until the potatoes are crispy and the sauce and cheese are bubbling.
 Mix the bechamel sauce with beaten eggs, cheese and spices. Pour into a soufflé dish and bake until the top browns and puffs.
Make macaroni and cheese.
Make potato gratin.
Make a cheese soufflé.
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