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Pasta na may Gruyère Mornay Sauce na nababalot ng makinis na bechamel na may tunaw na Gruyère, Parmesan at konting nutmeg.
Ilagay ang isang sauce pan sa mababang apoy at matunaw ang mantikilya. Kapag natunaw na, thoroughly whiskin ang harina. I-turn up ang kalan sa katamtaman at hayaang manatili doon, paminsan-minsang hagupin, ng halos 3 minuto o hanggang magsimulang bumuo ng maliliit na bula kapag hinagupit. I-turn back down ang kalan sa katamtamang mababa o mababa.
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.
Magdagdag ng kaunting bahagi ng gatas, habang inihahagupit hanggang ganap na isama. Ipagpatuloy nang ganyan hanggang ang bechamel sauce at ang gatas na idinagdag ay hindi na makilala. Sa puntong iyon, ilagay ang natitirang gatas at thoroughly whiskin.
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.
Ilagay ang nutmeg at (mabuting) gadgad na mga keso. Haluin hanggang matunaw ang mga keso at pantay na mahalo ang nutmeg (pansamantalang i-turn up ang init kung hindi natutunaw ang mga keso). Iwanan ang kawali sa mababang apoy upang maalis ang kaunting tubig mula sa sauce. Paminsan-minsang haluin. Kung masyadong lumapot ang sauce, magdagdag ng gripo o pasta water.
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.
Pakuluan ang pasta hanggang sa maabot ang iyong gustong antas ng doneness, siguraduhing magdagdag ng sapat na asin sa pasta water. Alisan ng tubig at ilagay sa sauce pan. Haluin hanggang ang bawat piraso ng pasta ay natatakpan ng sauce.
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.
Ihain sa isang mangkok, magdagdag ng kaunting gadgad na parmesan sa ibabaw.
Serve immediately in a bowl, garnished with an extra sprinkle of grated Parmesan cheese on top.
