Ingredients:
- 1 kilo (1000 g) grated cheddar cheese.
- 2 cups (300 g) grated Gruyere cheese.
- ½ cup (200 g) coarse rusk.
- ½ cup (100 g) grated Parmesan cheese.
- ½ kilo (500 g) small pasta (crescent shape).
- 1 tablespoon (15 ml) extra virgin olive oil.
- 6 tablespoons (75 g) unsalted butter.
- 4 tablespoons (50 g) melted butter.
- ⅓ cup (50 g) flour.
- 3 cups (750 ml) whole milk.
- A cup (250 ml) liquid cooking cream.
- ¼ teaspoon (1.25 g) paprika.
- Salt and black pepper.
Preparation Method:
1. Preheat the oven at 180 degrees Celsius.
2. Place the cheddar and Gruyere cheese in a large bowl, and stir well.
3. Boil the pasta in boiling salted water until cooked, then drain the water.
4. Add olive oil to the pasta, and stir well until the ingredients are mixed.
5. Melt the butter in a large pot over medium heat, then add the flour and stir for a minute.
6. Gradually add the milk and cream, and stir constantly until the flour dissolves and the ingredients are combined.
7. Add salt and black pepper, and stir well.
8. Add four cups of grated cheese, stir constantly until it melts completely, then remove the mixture from the heat.
9. Add the pasta and stir well, then distribute half the pasta in a tray greased with a little butter.
10. Distribute the rest of the grated cheese over the pasta, then the rest of the pasta, and leave the tray aside.
11. Place the breadcrumbs, parmesan, melted butter, and paprika in a bowl, and stir well.
12. Spread the breadcrumb mixture over the pasta, then place the tray in the oven for 30 minutes, then serve it hot.
