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Ingredients
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6 tablespoons unsalted butter, 3/4 stick -plus more for greasing
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6 tablespoons all-purpose flour
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1 bay leaf
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4 cups milk
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1 1/4 cups creme fraiche
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1 1/2 teaspoons fleur de sel, pluse more to taste
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3 3/4 cups mozzarella cheese, shredded
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1 3/4 cups cheddar cheese, shreeded
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white pepper, to taste
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1 lb cavatappi pasta, cooked al dente and cooled in ice water and drained
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3/4 cup breadcrumbs
Instructions
- Preheat oven to 375.
- Butter 3-4 quart square baking dish.
- In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
- Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
- Slowly whisk in milk until smooth.
- Simmer, whisking occasionally, 14-16 minutes.
- Discard bay leaf.
- Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
- Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
- Season with Fleur de sel and white pepper.
- In large bowl, combine pasta and cheese sauce.
- Stir in 2 cups mozzarella.
- Transfer to prepared casserole dish.
- Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
- Bake 30 minutes.
- Let stand 10 minutes before serving.