Cheddar and Gruyere Farfalle and Cheese
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ½ pound farfalle pasta
  • 2½ cups milk
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar and Gruyere (I used the one from Trader Joes), divided use
Instructions
  1. Heat oven to 375 degrees F.
  2. In a large pot, cook the pasta for 3 less minutes than the directions on the box. Drain pasta and rinse in cold water. Drain well. The pasta will be undercooked since it will finish cooking in the oven.
  3. Meanwhile, heat milk in a small pot over medium heat. Melt butter in a small pot over medium heat. Slowly add flour to the melted butter, stirring constantly, until flour is well combined with the butter. Once milk is warm but has not started to boil, slowly add milk to the flour mixture, stirring constantly.
  4. Remove the milk mixture from heat. Add salt, nutmeg and black pepper. Stir to combine. Slowly stir in 2⅔ cup of cheese, one handful at a time, stirring so that the cheese melts into the milk mixture.
  5. Transfer drained pasta to a casserole dish. Slowly pour in cheese mixture and stir so that the pasta is well coated in the cheese mixture. Sprinkle the remaining 1⅓ cup of cheese over the pasta mixture.
  6. Place in the oven and bake for 30 minutes. Remove dish from oven and place the dish on a wire rack for 5 minutes to cool.
  7. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/cheddar-and-gruyere-farfalle-and-cheese/