Here’s a tried-and-true recipe:
🧀 Classic Mornay Sauce
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm or room temperature)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp white pepper (or black pepper if preferred)
- Pinch of nutmeg (optional but traditional)
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
(You can substitute half the Gruyère with sharp white cheddar or Swiss if needed.)
Instructions
-
Make the roux:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1–2 minutes — it should be smooth and slightly bubbly but not browned. -
Add the milk:
Gradually whisk in the milk, a little at a time, until smooth. Keep whisking until the sauce thickens — about 5–7 minutes. You’re looking for a creamy, spoon-coating consistency. -
Season:
Stir in salt, white pepper, and nutmeg. -
Add the cheese:
Remove from heat and stir in the Gruyère and Parmesan until melted and silky smooth. Don’t boil after adding the cheese, or it can become grainy.
Tips
- For extra richness, stir in 1 tablespoon of heavy cream at the end.
- For a subtle sharpness, add a splash (½ teaspoon) of Dijon mustard before melting the cheese.
- Use immediately, or keep warm on very low heat for up to 30 minutes, whisking occasionally.
Serving ideas
- Over steamed vegetables, eggs Benedict, or grilled fish.
- As a base for macaroni and cheese (just add cooked pasta and bake).
- Spread over ham and cheese sandwiches, then broil until bubbly for an easy Croque Monsieur.
Would you like me to give you a baked mac & cheese version that starts with this Mornay sauce as the base?
Me: yes please!
ChatGPT: Perfect choice — a baked mac & cheese made with Mornay sauce is creamy, elegant, and deeply comforting. Here’s a recipe that’s classic, balanced, and can be dressed up or down to your taste.
🧀 Baked Macaroni & Cheese (Mornay Style)
Ingredients
For the pasta & sauce:
- 12 oz (about 340 g) elbow macaroni or cavatappi
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1 cup heavy cream (or use 3 cups milk total for lighter version)
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp paprika (optional, for color)
- Pinch of nutmeg (optional but traditional)
- 1 1/2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, adds depth)
For the topping:
- 1 cup panko breadcrumbs (or plain dry crumbs)
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley (optional, for color)
Instructions
-
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta just 1–2 minutes shy of al dente (it will finish in the oven). Drain and set aside. -
Make the roux:
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes, until smooth and slightly golden. -
Add the milk and cream:
Gradually whisk in milk and cream. Keep whisking until thickened — about 5–7 minutes. You want a creamy sauce that coats the back of a spoon. -
Season:
Add salt, pepper, paprika, nutmeg, and Dijon mustard. Stir well. -
Add cheese (make it Mornay):
Remove from heat. Stir in Gruyère, cheddar, and Parmesan until melted and smooth. Taste and adjust seasoning. -
Combine:
Add the drained pasta into the sauce and mix until evenly coated. -
Assemble and top:
Pour into a buttered 2-quart baking dish. Mix breadcrumbs with melted butter (and Parmesan if using), then sprinkle evenly on top. -
Bake:
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown. -
Rest & serve:
Let sit for 5 minutes before serving to allow it to set slightly.
Optional Add-ins
- Cooked bacon or pancetta bits for smoky flavor
- Sautéed onions or leeks for sweetness
- Lobster, crab, or shrimp for a luxury version
- Roasted broccoli or cauliflower for a veggie boost