The Ultimate Mac & Mornay
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 cup flour
- 3 1/2 cups milk
- freshly grated nutmeg
- 1 teaspoon Dijon mustard
- black pepper (or white pepper if you don't like little black specks in your sauce)
- 3/4 cup shredded Parmesan cheese
- 1 cup shredded Raclette (or other cheese you like)
- 2 1/2 cups dried macaroni pasta
- prepared mornay sauce
- 2 tablespoons butter
- 1 sprig fresh rosemary
- 2 1/2 cups fresh baguette cut into 1–inch cubes
- Produce
- Rosemary, fresh (1 sprig)
- Condiments
- Dijon mustard (1 teaspoon)
- Mornay sauce, prepared (1)
- Cooking & Baking
- Black pepper (1)
- Flour (1/4 cup)
- Nutmeg (1)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Macaroni pasta, dried (2 1/2 cups)
- Bread & Baked Goods
- Baguette, fresh (2 1/2 cups)
- Dairy
- Butter, unsalted (4 tablespoons)
- Butter (2 tablespoons)
- Milk (3 1/2 cups)
- Parmesan cheese (3/4 cup)
- Other
- 1 cup shredded Raclette (or other cheese you like)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published August 24, 2011 (1 year ago).
22 people saved this recipe.
