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mornay sauce pasta and peas

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious sauce for a great mac and cheese. You can experiment with any cheese you love as long as it is a cheese that melts well. You could also add cooked chicken for a whole meal.

yield 6 -8
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For mornay sauce pasta and peas

  • 16 oz
    mini penne
  • 3 Tbsp
    butter
  • 1/4 c
    flour
  • 4 c
    cold whole milk
  • 1 c
    grated gruyere cheese
  • 2 c
    shredded sharp cheddar cheese
  • 1 c
    grated parmigiano-reggiano cheese
  • 1/4 tsp
    each nutmeg and white pepper
  • salt to taste
  • 1 1/2 c
    frozen peas
  • dried basil for garnish

How To Make mornay sauce pasta and peas

  • 1
    Bring a large pot of water to a rolling boil. Add salt and pasta. Cook until almost al dente about 15 minutes. Add the frozen peas and cook 5 more minutes. Drain and set aside.
  • 2
    In a Dutch oven add the butter and let it melt. Add the flour and whisk for about 2 minutes until golden. Slowly add the milk and continue to whisk and bring to a boil. Reduce heat and continue to cook about 10 minutes. Add the cheeses one at a time and let each melt. Keep whisking until smooth. Add the white pepper, salt, and nutmeg.
  • 3
    Stir in the pasta and peas. Garnish with dried Basil
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Categories & Tags for Mornay Sauce Pasta and Peas:

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