Mornay Sauce

A type of Béchamel sauce made with a mild cheese. Often with cheddar, this sauce is used for mac & cheese sauce and most commonly found on casual dining menus.
Use the Bongards® Super Melt™ White Loaf for superior quality, melt and flavor on your next LTO.


Mornay is a staple cheese sauce found on 1.2% of US menus. It is often found paired with egg 38% of the time, ham 31% of the time, and potato 25% of the time.

Source: Datassentials 2018


  • 2 tbsp unsalted butte
  • 1 1/2 tbsp flour
  • 2 cups milk
  • 1/2 cup Bongards® White Super Melt Loaf – roughly diced
  • Pinch of white pepper
  • Pinch of cayenne
  • Dash Worcestershire sauce


  1. In sauce pan, melt the butter and add flour.
  2. Cook until the flour dissolves and cooks out to a slight nutty essence.
  3. Add milk, stir until incorporated. Then add the cheese and all other remaining ingredients.
  4. Keep held over low heat or steam table.