Mornay Sauce is a French Bechamél Sauce or white sauce added on top of Baked Macaroni and Lasagna just like in any Greenwich Pasta (Fast food chain).

“A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.” – Wikipedia

You can literally add it to any food, aside from Baked Macaroni, Lasagna, Pasta Dishes. You can also top Mornay Sauce into French Fries, Sandwiches, burger, pizza, baked seafood like lobsters, scallops, oysters and mussels.  Yes, a Bechamél sauce can be compared to a gravy but it is a white sauce mostly used for toppings.

A mornay sauce is a versatile sauce for any dry, fried or baked food. This white sauce is thick, creamy, cheesy and very light in flavor. That’s why you can almost add it to any dish and it won’t overpower the recipe.


2 cups milk
4 tablespoons flour, all-purpose
4 tablespoons butter
2 tablespoons onions minced
1 each bay leaf (Laurel), or any dried herbs like basil, thymes, or rosemary
3 tablespoons Swiss cheese**, grated
3 tablespoons Parmesan or Parmigiano-Reggiano cheese, grated (*alternatively any cheese available)
2 tablespoons heavy whipping cream (or all purpose cream)

*If on budget, you can alternatively use any cheese available in your pantry.

In a saucepan, add milk, onion and bay leaf and let it come to a full boil. Turn off heat and let stand for 10 minutes and strain.

In a pan over low heat, melt butter in saucepan, add flour, cook until light brown.

Slowly pour in milk and cream, continue stirring using a metal whisk, until mixture begins to boil.

Season with salt and pepper to taste.

Continue to cook over low heat, stirring constantly for about 10 minutes.

Add in grated cheese. Mix well until cheese is melted and sauce becomes thick. It becomes thicker as it cools down, so make sure to make an allowance. Turn off heat as soon it becomes thick.

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Credits: @dudewiththefoos

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