Preparation Steps

• Cook the pasta in a large pot of water according to package instructions for al dente, reducing 1 minute from cooking time as the pasta will continue cooking in the oven.
• Drain the pasta and place it in a large bowl with a drizzle of olive oil to prevent sticking. Mix well to coat the pasta with oil.
• Preheat the oven to 180°.
• Meanwhile, grate the cheddar and Gruyère and place them in a bowl, mixing the two cheeses well.
• Mix the milk and cream in a container. In a large pot, melt the butter (cut into pieces). Once melted, add the flour and whisk continuously. The mixture should thicken.
• Gradually add the cream/milk mixture, allowing the preparation to thicken between each addition. Season well with salt and pepper. Lower the heat.
• Reserve a handful of the mixed cheese to sprinkle on the gratin before baking. Pour the rest into the saucepan containing the béchamel and mix until the cheese has completely melted. The preparation will be thick. Turn off the heat.
• Pour the béchamel/cheese preparation into the large bowl with the pasta and mix until the pasta is well coated with the cheese cream.
• Transfer the cheesy pasta to a buttered gratin dish. Sprinkle with the remaining cheese. Bake at 180° for 15 to 25 minutes depending on whether you want a well-grilled top or not. Enjoy immediately!