If you're not a fan of crispier melted cheese on your pasta bake — or you're simply hoping for the signature gooeyness that indicates your dish is perfectly done — ditch the chunks of raw cheese for a mornay sauce. You'll need to make its base, a béchamel sauce, first — for one cup of béchamel, combine one tablespoon of flour with one tablespoon of melted butter to create a paste, and cook on a stovetop on medium-low heat until golden brown. Then, slowly stream in one cup of milk and whisk until the sauce has fully combined and thickened. Finally, to create your mornay, add in your cheese — mozzarella, parmesan, or gruyère are recommended — and stir until melted.
When it comes to assembly, it couldn't be easier: Simply prepare your baked pasta dish as you normally would until it's time to add the marinara. At this point, you will fold your mornay into the marinara to achieve an ultra-creamy, perfectly-balanced pasta sauce. Continue to prepare and cook your dish as usual — then enjoy what might be the best baked pasta you've ever tasted.
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July 15, 2023 at 10:30PM
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Why You Should Incorporate Two Sauces When Making Baked Pasta - Tasting Table
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