
Vegetarian
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.

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