- In a saucepan, make a béchamel sauce with the butter, flour and the milk; add the grated cheddar, the Parmesan, the pepper, the nutmeg, the salt, and the truffle pate.
- In another saucepan with plenty of salted water, cook the pasta, drain and pour it into a bowl with the cheddar béchamel and mix.
- Grease a baking pan, pour the pasta on top and sprinkle the surface with a little breadcrumb and put in the oven at 392 F, until a golden crust forms on the surface, about 20 minutes.
- Remove from the oven, and serve.
2 cups of grated cheddar cheese
¼ cup of butter
1/3 cup of flour
800 ml of milk
1 cup of grated Parmesan cheese
¾ cups of black truffle pate la Rustichella