Mornay Sauce with Pasta

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.


10 minutes


10 minutes





  • 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


  • 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.

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