mornay sauce pasta and peas
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.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 16 ounces mini penne
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups cold whole milk
- 1 cup grated gruyere cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup grated parmigiano-reggiano cheese
- 1/4 teaspoon each nutmeg and white pepper
- salt to taste
- 1 1/2 cups frozen peas
- dried basil for garnish
How To Make mornay sauce pasta and peas
-
Step 1Bring 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.
-
Step 2In 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.
-
Step 3Stir in the pasta and peas. Garnish with dried Basil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes