Prep 15 mins
Cook 15 mins
This recipe is from The Publick House in Brookline, Massachusetts. The cheeses mentioned are only suggestions made by Chef Brent (he has even added blue cheese at a customers request although he claims not to like blue cheese but it works well if you like it). Any combination of cheese may be used -- use your imagination or taste buds). He also suggested adding other ingredients such as peas, tuna, sausage and other diners have suggested broccoli, onions, etc. So you see, this is quite a versatile recipe.
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1 cup asiago cheese
- 2 cups milk
- 3 tablespoons flour
- 5 -6 tablespoons unsalted butter
- 1⁄4 teaspoon nutmeg (optional)
- salt & pepper, to taste
- 1⁄2 lb cooked pasta (suggestion orrechetti which look like little ears)
- Preheat oven to 400 degrees.
- In a pot, heat 1/2 quart milk.
- Season the milk with salt to taste.
- In a separate pot, slowly melt 3 tbsp unsalted butter.
- Whisk 3 tbsp flour gradually into melted butter to form a paste. Don't add too much flour at once or flour will burn.
- Add hot roux to hot milk and whisk together.
- Add 1-2 tbsp butter.
- Gradually add in cheese.
- Add 1/4 tsp nutmeg (optional).
- Gently fold in cooked pasta.
- Pour mixture into ramekins or casserole dish. Important: Before you put the dish in the oven, place on cookie sheet or other vessel to prevent "unbearable" mess in your oven from boil-over.
- Top with additional cheese if you like.
- Bake in 400 degree oven for 15 minutes.
- Broil briefly (keep an eye on it) for a brown and crispy top.
- *Note: The Béchamel Sauce (Cheese Sauce) will keep 2-3 weeks in the refrigerator.