Pasta with Gruyere Based Mornay Sauce

Place a saucepan over low heat and melting the butter within it. Once the butter has melted, well whisk in the flour. Increase the heat to medium and allow the mixture to cook, whisking occasionally, for about 3 minutes, or until small bubbles begin to form as you whisk. Reduce the heat back down to medium-low or low.

Gradually pour in a small portion of the milk, whisking continuously until it is completely integrated. Continue this process, adding small amounts of milk and whisking, until the béchamel sauce and the added milk are indistinguishable. At this point, pour in the remaining milk and whisk well.

Stir in the nutmeg and the finely grated cheeses. Continue stirring until the cheeses have completely melted and the nutmeg is evenly mixed throughout the sauce. (If the cheeses are not melting easily, you can temporarily increase the heat.) Leave the pan on low heat to allow some of the water to evaporate from the sauce, stirring occasionally. Should the sauce become too thick, you can thin it out with a bit of tap water or pasta water.

Cook the pasta until it reaches your preferred doneness, making sure to add a generous amount of salt to the pasta water. Drain the cooked pasta and add it directly to the saucepan with the sauce. Stir everything together until every piece of pasta is well coated in the sauce.

Serve immediately in a bowl, garnished with an extra sprinkle of grated Parmesan cheese on top.