6 ounces Sweet Butter
6 ounces Flour
8 cups scalded Milk
¼ teaspoon ground Nutmeg
4 ounces Triple Cream Brie Cheese (rinds removed)
4 ounces grated Reggiano Parmesan Cheese
4 ounces grated Gruyere Cheese
4 ounces grated Cheddar Cheese
1 or 2 ounces White Truffle Oil (if you have some)
1½ pounds cooked Elbow Pasta
2 tablespoons Sweet Butter
Salt & Pepper to taste
½ cup Fresh Bread Crumbs mixed with Reggiano, Sun-dried Tomatoes and chopped Parsley
- Makes 12 Servings (Large lasagna pan Appro.10 X15)
- Preheat Oven to 375°
- In a sauce pan, heat the butter. add the flour and incorporate using a wood or silicon spoon. Cook for a couple of minutes until light golden brown.
- Add the milk, nutmeg and mix very well with a whisk. Cook at very low heat for approximately 10/15 minutes. Add the cheeses (This is a mornay sauce). Make sure all the cheeses have melted and add the truffle oil and add the sauce to the cooked elbow pasta.
- Butter the inside of a lasagna pan. Pour in the macaroni mixture. Top with the bread crumbs and Reggiano. Bake until it is golden brown about 25 minutes!!!