Bring to a boil and then simmer until the pasta is cooked and the sauce is nice and thick again.Add the partially cooked pasta along with about 1/2 cup of the cooking water to the sauce.Cook the pasta in well-salted water for about half the time stated on the box.Cook that down until thick (this is your bechamel).add the infused milk along with seasonings.make a roux by cooking bacon fat and flour together.In other words, a mornay sauce is a fancy, roux-based cheese sauce. Mornay Sauce: A mornay sauce is a bechamel with cheese added to it.heat milk with garlic, bay leaf and chives.Mise en Place: Mise en place is French for “putting everything in its place.” In other words, get all your ingredients ready so you can make the recipe without stopping.Let’s break the process down into three parts: I used pipette (also called pipe rigate), and I really loved the results. Pasta: Use a short pasta here, one that will grab onto the sauce and not let go.It also melts beautifully, giving your mornay lovely body Fontina cheese: Fontina is mellow, nutty, and sweet.See what herbs your goat cheese is mixed with and go from there. Adding a bit extra dried herbs punches up the herbal notes. Goat cheese: I like to use herbed goat cheese.Use your favorite blend or a blend that complements your goat cheese (see below) Dried herb blend: I used Italian seasoning, about 1/2 teaspoon in the bechamel.Use up to 1/2 teaspoon for a bit more assertive heat Still, with a quart of milk to season, it’s a safe bet you’ll still need to use 1/2 teaspoon or so Salt and pepper: To taste, Salt sparingly because both the bacon and cheese contain salt.It adds an herbaceous quality that’s hard to pinpoint but you’d miss if it weren’t there Bay leaves: Use dried Turkish bay leaves (which is what most dried bay is).They keep much longer than their fresh counterparts and rehydrate pretty much instantly.
Chives: For both the garlic and chives, I like the freeze-dried ones from Litehouse.Milk: Provides the bulk for the sauce.Flour: Stirred in and cooked with bacon fat to make the roux.Bacon Fat: This is the base of the roux, and it adds a fantastic, silky mouthfeel as well as more smoky flavor.You can leave them out or substitute for pepitas for a bit more assertive crunch. Pine Nuts: I like them for their sweet, nutty, mellow crunch.The bacon adds salt, a smoky flavor and a little bit of textural contrast to the smooth, creamy sauce Let’s take a look at the ingredients, the process, some variations, and some helpful equipment. I promise this recipe is not hard to make. The cheeses lend a wonderful creaminess to the sauce and are the perfect backdrop to the garlic, chive, and bay-infused bechamel. The cheese is definitely there, both herbed goat cheese and rich, nutty, sweet fontina. Rather than tasting sharp like a classic macaroni and cheese with sharp cheeses and mustard powder, this version is all about the aromatic and herb-infused cheese sauce. I developed this recipe after being pretty sad about losing some family members and going through our first holiday season without them, so comfort was the name of the game.Īnd this pasta delivers, especially if you are a fan of goat cheese. The main reason to make it is the pure comfort you’ll get from eating it.
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