Serves 4
3/4 lb medium size pasta – we used penne (rigatoni would also work well)
Basic white sauce:
3 Tbs. butter or margarine
3 Tbs. flour
About 2 cups of warm milk (I used a 75/25 blend of 1% with half & half to richen it, but have made white sauce with only 1% many times – believe it or not, we do try to watch fat content!)
1/2 teaspoon salt
1/4 teaspoon white pepper
A few grates of a whole nutmeg
3/4 cup grated sharp cheddar
1/2 cup grated Gruyere
2 to 3 oz. of goat cheese
Croutons
Preheat oven to 375 degrees. Cook pasta in boiling water to al dente consistency. While pasta is cooking, melt butter over medium-high heat in medium-size sauce pan. Stir in flour and cook, stirring constantly, until mixture is foamy for about a minute or so. Don’t overcook, or you will get to start this process over again! Add the warm milk and stir until thickened. (May need to turn the heat up a little). Stir in the salt and white pepper. Turn heat to low, and add cheeses to melt. When melted, stir in well-drained pasta.
Put into a baking dish, and bake in oven for about 30 to 40 minutes, or until it starts to get a little crusty on top. Break up the croutons slightly, and sprinkle on top. Bake another 5 minutes.