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.
- ½ pound tubed pasta, such as maccheroni, elbows, fusilli, cavatappi, or penne
- 5 Tablespoons Challenge Dairy 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
1Bring pot of salted water to a boil and cook pasta according to package directions.
2In a large heavy-bottomed skillet, melt 4 Tablespoons of butter over medium heat.
3Add flour to melted butter and combine to form a roux. Cook for 2 minutes, whisking frequently.
4Slowly add warm milk while whisking constantly to blend roux and milk.
5Once milk has been added, keep whisking for 3-5 minutes until no clumps remain and sauce has thickened.
6Remove from heat and add remaining Tablespoon of butter, Gruyére, and Parmesan cheeses. Stir until butter and cheeses has melted.
7Combine pasta with sauce and season with salt and pepper to taste. Serve hot.