Stovetop Shells & Cheese (Mornay Sauce)

Name: Stovetop Shells & Cheese (Mornay Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb small pasta shells; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups whole milk, warmed; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 1 teaspoon dry mustard; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; Salt and white pepper to taste

Creamy stovetop shells in a velvety sharp cheddar and Gruyere mornay sauce.

Total time

30 min

Serves

6

Difficulty

Medium

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As seen on Episode 10

The pantry

kitchen

Essentials · serves 6

1 lb small pasta shells 4 tablespoons butter 4 tablespoons all-purpose flour 2 cups whole milk, warmed 1 cup heavy cream 2 cups sharp cheddar cheese, shredded 1 cup Gruyère cheese, shredded 1 teaspoon dry mustard 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Salt and white pepper to taste

·

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The preparation

8 steps, about 30 minutes start to finish.

01
Cook pasta in well-salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
02
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes.
03
Gradually whisk in warm milk, then cream. Cook, stirring constantly, until thickened, about 5 minutes.
04
Remove from heat and stir in mustard, garlic powder, and cayenne.
05
Add cheeses a handful at a time, stirring until melted and smooth.
06
Season with salt and white pepper.
07
Toss pasta with sauce, adding reserved pasta water if needed to loosen.
08
Serve immediately.

lightbulb The chef's notes

“Add the cheese off the heat, a handful at a time, letting each melt in before the next. Dump it all in at once over high heat and the sauce turns grainy instead of silky.”

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