INGREDIENTS

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Salt for the pasta water

1 pound (450 g) shell pasta

4 tablespoons (½ stick) unsalted butter, plus extra for greasing the pan

2 cloves garlic, minced

½ teaspoon salt, plus more as needed

Leaves from 1 fresh rosemary sprig, chopped

4 tablespoons (32 g) all-purpose flour

2½ cups (600 ml) whole milk, at room temperature

1 cup (240 ml) heavy cream, at room temperature

½ teaspoon grated nutmeg

1 pound (450 g) melting cheese, such as Gruyère or Raclette, at room temperature and freshly shredded

4 ounces (115 g) Taleggio or Brie, rind removed and chopped

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Steps

1. Preheat the oven to 350°F (175°C). Grease a 9 x 9 inch (22 x 22 cm) baking dish and set aside. Fill a large pot with water, salt it heavily, and bring to a boil over high heat.

2. Add the shells and cook 2 minutes shy of the package instructions, stirring occasionally. (The pasta will cook more in the oven.) Drain the pasta and rinse with cold water to stop the cooking. Transfer to the baking dish.

3. Melt the butter in a medium saucepan over medium heat. Stir in the garlic, salt, and rosemary and cook for 2 minutes, stirring occasionally.

4. Sprinkle the flour into the mixture and cook, whisking constantly, until it forms a thick paste, about 1 minute.

5. Whisk the milk into the mixture and cook the flour mixture a little at a time, whisking to break up any after each addition. Whisk in the cream and nutmeg. Continue to heat to a simmer and cook over low heat, whisking occasionally, for about 8 minutes, to thicken the mixture. Add most of the melting cheese and stir to combine.

6. Reserve a handful of the melting cheese for topping. Combine the remaining melting cheese with the Brie or Taleggio, then add them both to the sauce and whisk until melted. Remove from heat after each addition.

7. Pour the sauce over the pasta in the baking dish and stir gently to coat. Sprinkle evenly with the reserved melting cheese and bake until browned on top and bubbly at the edges, 20 minutes. Remove from the oven and let rest for 10 minutes. Devour!