By Connor Forbes
I didn’t have much time to throw together a meal and that is when I get my most creative. We have pasta and cheese in the house as well as baking goods, as my wife loves to bake. That led my thoughts to a cheese sauce with pasta, kind of an alfredo type deal. However, alfredo is made a different way; maybe I’ll write that recipe in the future. So, from my research, Mornay would be the more appropriate name for the sauce we made here. But I kind of just winged it, and not sure this sauce fits into any specific category. Besides darn good.
Ingredients
- 8 tbsps butter
- 1/3 cup flour
- 1 cup milk, I prefer whole
- 8-ounce shredded cheddar or any other cheese you love
- Pinch salt
- Pinch pepper
- Pasta, I used penne, use whatever you want/have
To Make
Cook the pasta to the instructions on the package. While the pasta is cooking, in a separate pan on medium heat, melt the butter. Add the flour. Mix and cook for 2-3 minutes. Lower heat to low. Add milk. Stir. Add cheese, salt and pepper. Mix in completely. Strain pasta and add to sauce. If too thick add water the pasta was cooked in until desired thickness. EAT!
