With the new pup, getting time in to cook dinner and to clean up after is slim, especially when it's just me and Dan's at work. I had some store-bought fresh tortellini, the ingredients for a mornay and the squash. To save time and not have to clean so many dishes, I looked up some information about cooking a squash in the microwave. I was definitely skeptic about the directions I read for this method, it seemed to me the squash would be dry, which it was. The directions just called me to place the squash cut-side down on a plate and microwave for 4-5 minutes increments until soft, and then puree it. It came out thick and dry and none of my blenders (I tried a few) would puree it, not even with a bit of added milk to loosen it up. That went down the disposal...
I figured in case that didn't pan out that I would at least still have my mornay sauce for my tortellini, so something homemade and all my efforts weren't wasted. I winged the sauce, so below are my estimates for measurements. I do recommend adding more milk than I did, maybe 2 full cups rather than the 1 and 1/4 I added. The sauce thickens up after cooking and it got pretty thick, so more milk may keep it a little more thinned out.
Smoked Gouda Mornay Sauce
3 tbsp. butter
3 tbsp. flour
2 cups milk
pinch of white ground pepper
pinch of garlic powder
pinch of nutmeg
1 cup shredded smoked Gouda cheese
1. In a saucepan over medium heat, melt the butter. Whisk in the flour and let cook for about 2 minutes.
2. Slowly add milk (1/2 cup at a time), and whisk constantly to mix. Cook for 4 minutes, whisking constantly.
3. Whisk in spices.
4. Remove from heat and whisk in cheese.
5. Serve over pasta.
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| The sauce really thickened up after this |
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