Stay on top of this while preparing it, especially in the initial steps of making the roux. Not that there is anything wrong with mac & cheese from a box, but making it from scratch with Mornay sauce is exceptional.
That's right, even better than the brand we grew up with and served our children. Restaurants use it to turn a simple steamed vegetable like broccoli or cauliflower into something "gourmet." Speaking of gourmet, how about macaroni & cheese? As easy as this sauce is to prepare, you can make the most fantastic mac & cheese at home, even better than the stuff in the box. Typically you see it served with eggs, chicken, fish, vegetables, and shellfish, but you also can use it when making your favorite casseroles. Like Bechamel sauce, Mornay can be served on most foods if you want to add an extra layer of flavor. However, I have also seen recipes for this sauce using Parmesan or cheddar, especially when making macaroni & cheese. French-styled Gruyère cheeses such as Comté and Beaufort would work just as well as other hard cheeses.Įmmentaler, a medium hard cheese from Switzerland, is also often used in making Mornay sauce, or it's sometimes combined 50/50 with Gruyère. From everything I've found on the Internet, the cheese used back in the day was Gruyère, a hard cheese from Switzerland named after the city.
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