Make Ahead

Mom's Mornay Macaroni & Cheese

March 12, 2013
2 Ratings
  • Serves 6-8
Author Notes

Everyone grows up with memories of their favorite recipe from childhood. Mine was my mother's Macaroni &'s made with a Mornay cheese sauce, it's elegant but comforting and feeds many! —Bridget West

What You'll Need
  • 16 ounces Elbow Macaroni or Rigatoni
  • 3 tablespoons Salted butter
  • 2 tablespoons All purpose flour
  • 1/4 cup Milk
  • 1 cup 1/2 and 1/2
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon White pepper
  • 1/4 teaspoon Freshly grated nutmeg
  • 2 1/2 cups Sharp cheddar cheese grated
  • 1 cup Asiago cheese
  • 1 teaspoon Powdered mustard
  • 1/2 cup Italian seasoned breadcrumbs
  1. Preheat the oven to 350
  2. Boil elbow macaroni, drain and set aside.
  3. Melt butter in a medium saucepan over low heat.
  4. Blend in the flour, stirring constantly.
  5. Gradually stir in the milk and 1/2 and 1/2.
  6. Cook, stirring constantly, until mixture boils and thickens, about 2-3 minutes
  7. Remove from the heat and add paprika, pepper, dried mustard and 2 cups of the cheddar cheese and the Asiago.
  8. Stir until all the cheese has melted. Gently stir in the macaroni and salt to taste.
  9. Garnish top with remaining ½ cup of cheddar cheese, breadcrumbs and dot the top with 1 tbsp butter.
  10. Bake 25-30 minutes until it’s golden brown and bubbly.
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1 Review

ortolan August 8, 2015
Thank you for this great, great recipe! I actually just used it for the mornay sauce--I made baked chicken casserole crepes (very delicious--poach some chicken, make crepes, fill with mornay, broil!) with it. However, upon reading the entire recipe, I am realizing that a mornay sauce is the key to perfect mac and cheese. The mornay sauce incorporates cheese and reheats so perfectly, you will never make a grainy version that separates ever again if you get the mornay right.