A rich and creamy cheese sauce made with extra-sharp aged Cheddar and Parmigiano-Reggiano, perfect for vegetables, pasta, or as a soufflé base.
20 minutes
A rich and creamy cheese sauce made with extra-sharp aged Cheddar and Parmigiano-Reggiano, perfect for vegetables, pasta, or as a soufflé base.
tablespoons
tablespoons
cups
Extra-Sharp Aged Cheddar Cheese, grated
cups
Parmigiano Reggiano Cheese, finely grated
cups
teaspoons
teaspoons
pinches
Freshly Grated Or Ground Nutmeg
pinches
1. Melt Butter and Add Flour
Melt the butter in a medium saucepan over medium heat. Once the butter has melted, add the flour and whisk frequently for about a minute until the mixture is bubbling and has a nutty aroma.
2. Add Milk
Add 1/4 cup of the milk to the saucepan, whisking vigorously to create a smooth paste. Gradually pour in the remaining milk, continuing to whisk until fully combined. Simmer the mixture for 8 to 10 minutes, whisking frequently, until it thickens.
3. Add Cheeses and Melt
Reduce the heat to low and add the grated Cheddar and Parmigiano-Reggiano cheeses. Stir continuously until the cheeses are completely melted and the sauce is creamy.
4. Season the Sauce
Add the kosher salt, black pepper, a pinch of cayenne, and a pinch of nutmeg. Stir well and taste, adjusting the seasoning if necessary.
This is the most straightforward adaptation. Mix the Mornay sauce with cooked macaroni, top with breadcrumbs, and bake until golden.
While aged cheddar provides a sharp and distinct flavor, you can substitute it with different types of cheese to change the profile of the sauce. Consider using Gruyère for a nutty taste, smoked Gouda for a smoky touch, or a combination of Parmesan and Asiago for an Italian twist.
Instead of aged cheddar, use other cheeses like Gruyère for a smoother, nuttier flavor, or blue cheese for a punchy twist. You could also add cooked bacon, pancetta, or ham to the sauce for a salty, savory dimension.
Spread the Mornay sauce over slices of ham and bread, top with more cheese, and broil until bubbling. Add a fried egg on top for a Croque Madame.
Pour the sauce over blanched broccoli, cauliflower, or a mix of vegetables, top with breadcrumbs, and bake until the top is crispy and browned.
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