Two-cheese pasta bake

Ingredients

2 pounds sea shell pasta
4 cups grate sharp cheddar cheese
6 tablespoons unsalted butter
6 tablespoons flour
4 cups milk
Pinch of nutmeg
1/2 teaspoon salt
Ground black pepper to taste
8 oz. fresh mozzarella, thinly slice

Directions

1. Preheat oven to 375 degrees. Generously grease a 9-by-13 baking pan with butter, olive oil or non-stick spay.

2. Cook pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

3. Make Béchamel Sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, nutmeg pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

4. In a large bowl, combine cooked pasta, warm béchamel sauce, the grated cheddar cheese and mix until cheese is melted and fully incorporated.

5. Transfer to baking dish and top with sliced mozzarella.

6. Bake 45 minutes to one hour until top is golden brown and cheese sauce bubbles.