To make other versions, keep parmesan and replace the others with cream cheese, blue cheese, or Cheddar. Reduce the heat to low and continue to stir until all of the cheese is melted. Gradually stir in grated parmesan cheese, shredded mozzarella cheese, shredded provolone cheese, and grated romano cheese (1/2 cup of each). Add them to a medium saucepan, over medium heat, stirring frequently until the butter melts. The recipe requires heavy whipping cream (2 cups) and butter (1/2 cup). If you want to combine more flavors in a sauce, make a four-cheese sauce! Who says that, when you make Mornay or Cheddar sauce, you can’t add other cheeses? Nobody! Still, there is one inconvenient: you cannot call it that way. Mornay is the cheese sauce famous for its use in mac and cheese. You can also serve it on pasta, fish, or vegetables. Mornay sauce (and Cheddar sauce) can be used for the classic croque madame sandwich, lasagna, or in any casserole. It could be seen as an English equivalent of the French Mornay sauce. Using Cheddar in this sauce results into Cheddar sauce or Cheddar cheese sauce, which is a traditional sauce used in English cooking. You can enrich your sauce with egg yolks and cream for a very tasty result (that means some extra fat in your sauce!). You can replace Gruyère with Emmental, or Cheddar cheese. Season with salt, pepper, and grated nutmeg. Remove from heat and add grated Gruyère cheese (1 ounce/30 grams), whisking, until melted. Continue to whisk and bring to a boil, then reduce heat to low and gently simmer the sauce, while whisking occasionally, for 10 minutes. Add milk (3 cups) in a stream, while whisking. Melt some unsalted butter (4-5 tablespoons) in a saucepan over moderately low heat, then add flour (6 tablespoons) and cook over low heat whisking constantly, for 3 minutes. You can also use different combinations of Gruyère, Emmental, parmesan, or white Cheddar. A Mornay sauce is a Béchamel sauce with shredded or grated Gruyère cheese added. Mornay sauce starts off like a Béchamel, only you have to add cheese. So, forget about mac and cheese in a box and start making it at home, from A to Z! Mornay is a basic cheese sauce, being famous for its use in mac and cheese. To make cheese sauces, use mainly sharp Cheddar, Gruyere, Muenster, gorgonzola, chevre, gouda, parmesan, Emmental, brie, blue cheese. Be careful though! Make sure that you choose a cheese that melts, because some cheeses crumble without melting, and others break the sauce when heated.
#DIFFERENT TYPES OF MAC AND CHEESE SAUCE UPGRADE#
We’ll give you three options, but you can always upgrade your basic recipe by adding or replacing any type of cheese and spices.
#DIFFERENT TYPES OF MAC AND CHEESE SAUCE HOW TO#
To be honest, I could give up on meat anytime, but on cheese never! To me, cheese is more delicious than chocolate! If you are a cheese lover like me, learn how to make use of it not only as is but in a range of cheese sauces! Sliced or spread on toast, crumbled on top of a soup or a vegetable dish, melted over a piece of meat, in mac and cheese, with walnuts and a good wine, in any casserole dish or gratins, in sauces that I pour over different dishes, or as a dipping sauce. I love cheese, I adore it in all its shapes and sizes! I eat cheese with almost everything.
Cheese sauces are great in casseroles and for topping main dishes, but also for making savory dips for fries or vegetables. If you’re a cheese lover, you should take advantage of this amazing ingredient and use it in your recipes.
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