Mornay sauce = becahamel sauce with cheese, usually swiss or Gruyere.
Mornay sauce = perfect sauce for vegetables or noodles.
Morney sauce = the sauce that gives mac ‘n cheese life.
We grilled steaks and I didn’t want an ordinary French fry or baked potato. I know, so unlike me. Instead I made a very unhealthy and quite tasty macaroni and cheese composed of elbow noodles, spinach, bacon, and mornay sauce. And then to make it even more carb and fat-olicious I added bread crumbs and parmesean for a nice crispy topping.
If you had been there, you would’ve loved it. My friend Courtney said (and this is a direct quote): “This is the best macaroni and cheese I’ve ever had.”
Why, thank you. Actually, thank the French peeps who mastered conventional mother sauces.
A Basic Mornay for Macaroni and Cheese
- One bag elbow noodles
- 3 bacon pieces
- 1 bunch spinach
- 1 c. cream
- 1 c. skim milk
- Pinch of nutmeg
- 2 tbsp. butter (unsalted)
- 2 tbsp. flour
- 1 c. Gruyere, grated
- 1 tsp. Dijon mustard
- Salt and pepper to taste
- ½ c. bread crumbs
- ⅓ c. Parmasean, grated
- Boil one bag elbow noodles in slightly salted water.
- Fry up three pieces of bacon, crumble once cooled.
- Wilt one bunch of spinach in bacon grease.
- Combine noodles, bacon, and spinach in mixing bowl.
- Heat the cream, milk, and nutmeg in a small sauce pan.
- In a medium size sauce pan melt butter. Once butter is bubbly add flour to create a roux. Stir constantly with wooden spoon for 3-5 minutes or until the roux is a nutty color and smells like bread.
- Ladle the milk into the roux mixture one spoonful at a time, whisking all the while. Once nice and creamy sprinkle in Gruyere and mustard and stir until smooth.
- Add sauce to your noodle mixture and gently stir.
- Pour macaroni mixture into ramekins and top with bread crumbs and Parmasean. Bake at 350 degrees for 5-7 minutes or until crispy on top.