Desperate parents have been hiding nutritious vegetables under a cloak of Mornay for decades, and it is the backbone of a good Macaroni and Cheese. It can be spread over everything from cauliflower to lobster, then browned in the oven or under a broiler. Using equal parts Gruyère and Parmesan is traditional, but practically any aged cheese, alone or in combination, can be very good. Try Swiss or Cheddar, or mix milder cheeses with sharper pungent ones like Gorgonzola, Roquefort, and Stilton. For a richer, cheesier sauce for broccoli or baked potatoes, use the larger amount of cheese listed below.

Prepare:

When it is smooth and hot, reduce the heat to low and stir in:

Cook, stirring, just until the cheese is melted, or the cheese may turn stringy. Season with:

Should the sauce become stringy, bring it just to a simmer and whisk in:

then remove from the heat.