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
  1. Boil one bag elbow noodles in slightly salted water.
  2. Fry up three pieces of bacon, crumble once cooled.
  3. Wilt one bunch of spinach in bacon grease.
  4. Combine noodles, bacon, and spinach in mixing bowl.
  5. Heat the cream, milk, and nutmeg in a small sauce pan.
  6. 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.
  7. 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.
  8. Add sauce to your noodle mixture and gently stir.
  9. 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.
Recipe by Saucy Dipper at https://www.saucydipper.com/3039/how-to-make-mornay-sauce/