One of the best comfort foods! A Mornay sauce is just a fancy word for a white sauce with cheese, and the Gouda here adds so much flavor. The buttery crunchies are the perfect added bonus to the perfectly al dente pasta! This dish has so many fabulous elements… a flavor burst in every bite!
4 tablespoons butter
2 tablespoons flour
2 cups milk - warmed
Dash of salt
Dash of white pepper
Pinch of nutmeg
1 cup good quality gouda cheese - freshly grated
1 package spaghetti (or whatever pasta you want to use)
1 cup Panko breadcrumbs
Parmesan cheese (optional)
Parsley (optional)
Melt 2 tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed (but don’t over-salt, the pasta water will be plenty salty and bring that flavor into the pasta). Add the grated cheese and whisk until melted and smooth. Keep warm.
Add pasta to a pot of boiling, salted water. Let it cook according to the package directions, until al dente. Drain pasta and reserve 1 cup of pasta water. Toss the pasta into the sauce, adding a little pasta water to bring it all together. Add more pasta water to create a thinner sauce.
Melt the remaining 2 tablespoons of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Plate the pasta into bowls and top with the breadcrumbs and the Parmesan and parsley if you wish.