Mac and Cheese (from Mornay Sauce)

Foundations Referenced

• → Béchamel → Mornay

Ingredients

• 1 lb elbow macaroni or cavatappi
• 3 tbsp butter
• 3 tbsp flour
• 3 cups whole milk, warmed
• 2 cups sharp cheddar, grated
• 1 cup Gruyère, grated
• 1 tsp Dijon mustard
• Pinch of cayenne, nutmeg
• Salt, pepper
• Optional crust: 1 cup panko + 2 tbsp melted butter + 1/4 cup Parmesan

Method

1. Cook pasta 1 min short of al dente. Drain.
2. Béchamel: Melt butter, add flour (white roux, cook 2 min). Gradually whisk in warm milk. Simmer 8 min until thick.
3. Mornay: Off heat, stir in cheeses, mustard, cayenne, nutmeg. Season.
4. Fold in pasta. Serve stovetop-style, or transfer to a baking dish, top with panko mixture, bake 400°F for 15 min until golden.

What You're Practicing

• Béchamel → Mornay transformation: mother sauce → daughter sauce in real time
• Roux technique: equal parts butter and flour, cooked to remove raw flour taste
• Adding cheese off heat prevents graininess (overheated cheese proteins seize)