Grease your baking vessel(s) with butter and set aside. You may also pre-heat your oven (middle rack).

Have your Mise en place ready like grating and crumbling your cheeses, make the Feta crumble by melting some butter and using a spoon, mix the crumbled Feta (½ cup), coarse bread crumbs. Set aside.

Place a large pot of water on the stove-top and bring to a boil.

In a medium-sized pot over medium heat, add your butter, grated onion and smashed garlic and saute while stirring with a wooden spoon for about 5 minutes.

Now add the flour and keep stirring for about 3 minutes to cook out the rawness from the flour.

Now with a whisk, add a steady stream of the can of evaporated milk. Bring to a gradual boil over medium-high heat while stirring.

Continue to whisk until the mixture has smoothed (any lumps will melt away). Once the sauce has thickened, you may add your grated Graviera (Gruyere) cheese.

Keep the pot on the stove-top but turn the heat off while adding the grated cheese. Your sauce should be thick.

Add the grated nutmeg and season with salt and pepper, according to taste. Take off the heat and add the crumbled Feta into the sauce. Set aside and keep warm.

Strain your pasta and toss in some olive oil (to prevent from sticking). Place in a bowl and add your Bechamel/cheese sauce and gently toss to coat.

Spoon into your baking vessel(s) and sprinkle the Feta Crumble on top.

Bake in your pre-heated oven for approx. 30-40 minutes or until the top has become golden/brown.

Allow to cool for 5 minutes. Serve hot.