Macaroni and Cheese Recipe with Mornay Sauce

Publish date: 2024-04-10

Directions

  • Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander, rinse under cold running water, and drain well.
  • Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
  • Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
  • Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.
  • Tips/Techniques

    This macaroni and cheese recipe appears in the "Sauces" episode of "Martha Stewart's Cooking School." Visit the episode guide to watch a preview and get a cooking tip.

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