Ultimate Mornay Sauce: The Secret to Irresistible Mac and Cheese

Elevate your cooking game with this foolproof Mornay sauce recipe – the key to creating the most luxurious, velvety mac and cheese you’ve ever tasted!

Mornay sauce, a cheesy variation of the classic French béchamel, is the foundation of countless gourmet dishes. While traditionally made with Swiss or Gruyère cheese, feel free to experiment with your favorite semi-firm cheeses like sharp cheddar for a personalized twist. Get ready to impress with this simple yet sophisticated sauce!

Creamy Mornay Sauce: Your Gateway to Gourmet Cooking

Ingredients

• 1 1/2 tablespoons unsalted butter (3/4 ounce; 20g)
• 1 1/2 tablespoons (12g) all-purpose flour
• 1 cup (240ml) whole milk
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg, to taste (optional)
• 2 ounces (55g) finely grated Swiss or Gruyère cheese

Directions

1. Start by melting butter in a small saucepan over medium-high heat, being careful not to let it brown. Sprinkle in the flour and whisk vigorously to create a smooth paste. Keep stirring for about a minute until the raw flour aroma dissipates. Now comes the magic – slowly pour in the milk while whisking constantly. The sauce will thicken dramatically at first, then thin out as you add more milk. Be sure to whisk into every corner of the pan for a silky-smooth texture.
2. Keep stirring as the sauce comes to a gentle simmer and begins to thicken. Reduce the heat to low and continue cooking for about 3 minutes, stirring constantly. You’ll know it’s ready when the sauce coats the back of a wooden spoon perfectly.
3. Season your sauce with salt, pepper, and a hint of nutmeg if desired. Don’t worry if you spot a few lumps – a thorough whisking should smooth them out. For stubborn lumps, an immersion blender or countertop blender works wonders. Now for the grand finale – add the cheese in 2-3 batches, whisking each addition just as the previous one is about to melt completely. Keep the heat low to prevent the sauce from breaking. Once all the cheese is incorporated, remove from heat.
4. Your Mornay sauce is ready to elevate any dish! Use it immediately or keep it warm by pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. For future use, cool the sauce and store it in an airtight container in the refrigerator for up to several days. When you’re ready to use it again, gently reheat on the stovetop or in the microwave, stirring frequently.

Make-Ahead and Storage

Prepare this versatile sauce in advance and store it in the refrigerator for up to 3-4 days. When you’re ready to use it, reheat gently on the stovetop or in short bursts in the microwave, stirring frequently to maintain its creamy consistency.