Easy Cheesy Bow Tie Pasta with Homemade Mornay Sauce

I think I already shared a similar recipe with tortellini (if not, its on its way) and a cheese sauce, and this one is basically the second part of that story. It’s practically the same recipe, I just swapped the cheeses. With the tortellini I went with cheeses that have stronger aromas, and this time I kept it simple with milder ones, which just goes to show how versatile this cheese sauce really is.

And let’s be honest, it’s basically a homemade Béchamel with cheese, also known as a Mornay Sauce, super simple but really delicious, especially on those cooler days when you’re craving something rich and creamy but not too heavy. A silky sauce with a little bow tie pasta to catch every drop of it, and a handful of fresh cilantro on top to add freshness. Let’s get to the recipe!

Easy Cheesy Bow Tie Pasta with Homemade Mornay Sauce

Servings: 2
Time: 25mins
Difficulty: Easy
Rating: ★★★★★
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A delicious pasta recipe with a creamy bechamel sauce with cheese, basically a homemade ´do it yourself´ pasta with a mornay sauce 😀

Ingredients

Farfalle Pasta – 200g
Mozzarella Cheese – 100g
Flamengo Cheese – 50g
Flour – 3 Tablespoons (Heaping)
Butter – 3 Tablespoons (Heaping)
Cream – 100ml
Milk – 400ml
Nutmeg – A Pinch
Pepper – A Pinch
Salt – A Pinch
Cilantro – to taste (chopped)

Directions

Start with the cheese sauce, melt the butter in a small saucepan over medium heat.
Once the butter has melted, add the flour and stir until a ball of dough forms, cook for about 2 minutes, stirring and mashing the mixture into a ball.
Combine the cream with the milk and heat the mixture in the microwave until hot, but not boiling.
Now that the dough ball is ready, gradually add the hot milk and cream mixture, stirring well after each addition to prevent lumps. Continue until all the liquid is incorporated and a smooth, creamy sauce has formed.
Season with a pinch of nutmeg, as well as salt and pepper to taste. At this stage, you should have a very velvety sauce.

Add the shredded Mozzarella and Flamengo cheese to the sauce, stir well until all the cheese has melted. Taste again, adjust the seasoning if necessary, and set aside.

Cook the farfalle pasta in a pot of salted water until tender, drain the pasta, add it to the cheese sauce, and mix well.

Serve with a sprinkle of chopped cilantro on top. Bon appétit!

Notes & Tips: Of course you can use any pasta you like, and you can also season the sauce to make it spicier or mix it with other sauces like tomato sauce or pesto for a variation.

Flamengo cheese is a Portuguese cheese, so if you can’t find it, Gouda or Edam are great substitutes with a similar mild, slightly nutty flavor.

Heat the milk and cream before adding them to the dough ball. Hot liquid going into a hot base is the secret to a smooth, lump free bechamel sauce.

If the sauce thickens too much while the pasta cooks, loosen it with a splash of the pasta cooking water. The starch also helps the sauce cling better to the farfalle pasta.

If possible, grate or chop the cheese yourself instead of using pre-shredded bags. It melts much smoother and creamier.

Freshly grated nutmeg makes a big difference, but go easy, a pinch is all you need.

Don’t overcook the pasta. Because it finishes in the warm sauce, pulling it just before it’s fully tender keeps the texture nice and ´al dente´.

No cilantro lover in the house? Fresh parsley works just as well. If you don’t have some herb to give freshness, try a squeeze of lemon juice, or else this pasta might be a bit too sweet.

This recipe for Easy Cheesy Bow Tie Pasta with Homemade Mornay Sauce was originally created on BakeAfter. Esta receita de Massa Farfalle num Molho de Queijo foi publicada em português no Iguaria.