Cooking Instructions

• Cook the pasta in a large pot of boiling water according to package directions for al dente, removing 1 minute of cooking time.
• Drain the pasta and place it in a large bowl with a drizzle of olive oil to prevent sticking. Mix well to coat the pasta.
• Preheat the oven to 180°C (350°F).
• Meanwhile, grate the cheddar and gruyère cheese and mix them in a bowl.
• Combine the milk and cream in a container. In a large saucepan, melt the butter (cut into pieces). Once melted, add the flour and mix continuously with a whisk until thickened.
• Gradually add the cream/milk mixture, allowing it to thicken between additions. Season generously with salt and pepper. Reduce heat.
• Set aside a handful of mixed cheese for topping. Add the remaining cheese into the béchamel mixture and stir until fully melted and thick.
• Combine the béchamel/cheese mixture with the pasta in the large bowl until well coated.
• Transfer the cheesy pasta to a greased gratin dish. Top with reserved cheese. Bake at 180°C (350°F) for 15 to 25 minutes until golden brown. Serve immediately!