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NutriBuddy™ 
Description
Mornay sauce is a béchamel sauce made with shredded or grated Gruyère cheese. It is commonly used to make macaroni and cheese. To make this sauce at home, heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently. Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce. Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. Make sure that it is thick and smooth. In classical cuisine, there are variations on the Mornay sauce where instead of making it with a béchamel base, it is made with chicken or fish stock.