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Dinner recipe · from the recipe book

Roasted Garlic Parmesan Mornay with Cheddar

A silky, nutty milk sauce built on sweet roasted garlic, sharp Parmesan and mellow cheddar, with a hint of mustard tang for spooning over steamed or roasted vegetables.

Roasted Garlic Parmesan Mornay with Cheddar

Ingredients

  • 10 cloves30 gGarlicwhole cloves, peeled
  • 1⅛ tsp5 gOlive oil
  • 2 tbsp25 gUnsalted butter
  • 3 tbsp24 gAll-purpose flour
  • 2 cups (470 ml)480 gMilk, 2%room temperature
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup shredded30 gCheddar cheeseshredded
  • 1½ tsp8 gYellow mustard
  • ½ tsp1 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • 1½ tbsp chopped6 gFresh parsleyfinely chopped

Steps

  1. Prepare first: shred the cheddar, chop the parsley, and let the milk come toward room temperature.
  2. Put the garlic cloves and olive oil in a small saucepan over the lowest heat. Cook, stirring now and then, for 25 to 30 minutes until the garlic is golden and soft enough to mash.
  3. Lift the garlic out with a spoon, mash it to a paste on a board, and set aside. Leave the oil in the pan.
  4. Add the butter to the same pan over medium-low heat. When it melts, whisk in the flour and cook for 2 minutes, whisking, until it smells toasty but is not browned.
  5. Slowly whisk in the milk, about a quarter at a time, whisking smooth after each addition.
  6. Simmer gently, whisking often, for 5 to 7 minutes until the sauce coats the back of a spoon.
  7. Whisk in the mashed garlic, mustard, smoked paprika and black pepper.
  8. Take the pan off the heat. Stir in the Parmesan, then the cheddar, until melted and smooth. Add a splash of water if it is too thick; no extra salt is needed since the cheeses bring plenty.
  9. Stir in the parsley and spoon the warm sauce over your vegetables.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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