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    Versatile Aged Cheddar Mornay Sauce

    clock-icon20 minutes
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    Pixicook editorial team

    A rich and creamy cheese sauce made with extra-sharp aged Cheddar and Parmigiano-Reggiano, perfect for vegetables, pasta, or as a soufflé base.

    Ingredients for Versatile Aged Cheddar Mornay Sauce

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    units in
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    serves
    3 peoplechevron
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    Unsalted Butter

    tablespoons

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Extra-Sharp Aged Cheddar Cheese, grated

    cups

    Substitute chevron-down

    Parmigiano Reggiano Cheese, finely grated

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

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    Cayenne Pepper

    pinches

    Substitute chevron-down

    Freshly Grated Or Ground Nutmeg

    pinches

    Substitute chevron-down

    How to Make Versatile Aged Cheddar Mornay Sauce

    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.

    Variations

    Classic Mac and Cheese

    This is the most straightforward adaptation. Mix the Mornay sauce with cooked macaroni, top with breadcrumbs, and bake until golden.

    Change the Cheese

    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.

    Protein Swaps

    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.

    Croque Monsieur/Madame

    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.

    Vegetable Gratin

    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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