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.
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yield
6 -8
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For mornay sauce pasta and peas
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16 ozmini penne
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3 Tbspbutter
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1/4 cflour
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4 ccold whole milk
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1 cgrated gruyere cheese
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2 cshredded sharp cheddar cheese
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1 cgrated parmigiano-reggiano cheese
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1/4 tspeach nutmeg and white pepper
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salt to taste
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1 1/2 cfrozen peas
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dried basil for garnish
How To Make mornay sauce pasta and peas
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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.
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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.
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3Stir in the pasta and peas. Garnish with dried Basil
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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