SEARCH

Make Ahead

Mom's Mornay Macaroni & Cheese

by:
March 12, 2013
4
2 Ratings
  • Serves 6-8
Author Notes

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

Continue After Advertisement
Ingredients
  • 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
Directions
  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.
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

White Bechamel Cheese Sauce

Creamy Tuna Casserole

Cheese Sauce

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

1 Review

Write a 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.