Vegetarian

Mornay Sauce with Pasta

Name: Mornay Sauce with Pasta
Prep time: 10 minutes
Cook time: 10 minutes

A “daughter sauce” of the five Mother Sauces of French cuisine, Mornay sauce is a cheese sauce that turns any savory dish into a decadent treat. Tossed with pasta, it makes for an upscale riff on macaroni and cheese.

Prep

10 minutes

Cook

10 minutes

Servings

Level

Easy

Ingredients

½ pound tubed pasta,such as maccheroni, elbows, fusilli, cavatappi, or penne
5 Tablespoons Challenge Butter, divided
½ cup all-purpose flour
2 ½ cups of whole milk, warm
½ cup Gruyére cheese, shredded
½ cup Parmesan cheese, shredded
kosher salt and freshly ground pepper

Directions

1

Bring pot of salted water to a boil and cook pasta according to package directions.
2

In a large heavy-bottomed skillet, melt 4 tablespoons of butter over medium heat.
3

Add flour to melted butter and combine to form a roux. Cook for 2 minutes, whisking frequently.
4

Slowly add warm milk while whisking constantly to blend roux and milk.
5

Once milk has been added, keep whisking for 3-5 minutes until no clumps remain and sauce has thickened.
6

Remove from heat and add remaining Tablespoon of butter, Gruyére, and Parmesan cheeses. Stir until butter and cheeses has melted.
7

Combine pasta with sauce and season with salt and pepper to taste. Serve hot.