Updated May 9, 2016Chatelaine
1 1/2 cups
grated swiss cheese, gruyère or emmanthal
FOR SKILLET MAC AND CHEESE
- To make Mornay sauce: Melt butter in a medium saucepan set over medium-low. Whisk in flour and continue whisking constantly until mixture turns into a paste (called a roux), about 2 min. Do not let it brown. Gradually add milk and continue to whisk constantly. Increase heat to medium and continue cooking until sauce thickens, 4 to 5 more min.Stir in 1 cup grated swiss, gruyère or emmenthal with salt and pepper after sauce thickens. Remove from heat and whisk until melted. Add 1/8 tsp nutmeg. Use right away or pour into a jar, let cool and refrigerate up to 2 days.
- To make Skillet mac ’n’ cheese: Combine 2 cups cooked macaroni with 1/2 cup cooked chopped bacon and 1 1/2 cups Mornay Sauce in a pie plate or cast iron skillet. Sprinkle with 1/4 cup grated gruyère. Broil until top is golden, 2 to 3 min.
Cooking tip: To test the thickness of your sauce, coat the back of a wooden spoon with it and run your finger through the middle. If a clear path forms, the sauce is ready.