in this video I'm going to show you how to take our bechamel sauce that we made in a previous video and turn it into more named you're gonna do this by adding two ounces of grated Parmesan four ounces of Gruyere a little bit of milk for thinning and finishing with some lemon and whole butter the process is really simple just going to thin your bechamel a tiny bit with some fresh milk and you're going to heat the bechamel over a medium to medium-high flame whisking it to make sure it doesn't stick and you're thinning it just because it's going to become quite thick once you add the cheese which is the step here so I'm adding in the four ounces of grated Gruyere and then two ounces of grated parmesan right on top and this could be any cheese that you like and you'll notice that it becomes nice and thick once you bring it back to a simmer now ask offiers version of mornay's he takes one pint of stock and he combines it with one pint of bechamel and adds to a 2 ounces of parmesan two ounces of Gruyere and that's his old-school method of doing it either way you want to turn off the flame and swirl in or whisk in some whole butter to help just enrich in the sauce and give it a nice smooth consistency a couple of drops of lemon juice or any ass of your choice lemon is just the classic acid used and it's gonna help cut through the the richness of the sauce and brighten it up a little bit so you want to go ahead and taste it for seasoning and flavor you can add some pepper you can add some salt at this point and if you're going to set it aside you can go make something else just cover it with some plastic wrap little plastic wrap directly on the surface of the sauce and just keep it in a nice warm spot on your stove and this will keep it from turning a skin now here because the mornay sauce is just a terrible thing to waste I'm gonna sauté up some bacon with some onions and cook off some elbow macaroni pasta throw in some diced tomatoes have been seeded and diced and this is just thick this could be whatever you want so here I have the caramelized onions and the bacon going in with the macaroni going in with the the diced tomato in the morning right on top and you're gonna mix that morning in and this is a great start for you guessed it a macaroni and cheese and again the bathroom macaroni can be any sort of pasta you like and you can put any sort of flavorings in here that you like and you just take your spatula mix it around here like to add a little bit of lemon zest again ulema essence gonna help cut through the richness a little bit of chopped greenery like some you know roughly chopped a spinach works nice and you're gonna just mix this whole thing together in me personally I would stop here I would thin with a little bit of milk mix it together and I would stop at this point this is how I like it but some people do like to bake it now also little bit of red chili flake is nice as well give a nice little kick to that so if you like the baked version of the macaroni and cheese and again I applied to stop here and eat it like this but you can put it into little crocks or in some sort of a baking pan add a little bit extra melt into the dish because it will evaporate during the cooking process and you're gonna top again with a cheese that's grated of your choice here I'm just using a little bit of parmesan little Gruyere and bake in a 375-degree oven for about 30 minutes or until they look like this a nice golden brown and this is just one of many ways to use a mornay Mornay is also commonly used in baking scalloped potatoes there's a sauce that kind of layers in between the potatoes for more information and this episode shownotes head on over to stella culinary comm / SNS 10