Pasta with gruyere-based mornay sauce

Ingredients

• 60-70 g butter
• 30-35 g flour
• 500 ml milk
• 250-300 g gruyere
• 100 g parmesan
• 1-2 pinch nutmeg
• 400-500 g pasta

Steps

1. Put a sauce pan on low and melt the butter in it. Once it's melted, thoroughly whisk in the flour. Turn the stove up to medium and let it sit there, whisking occasionally, for around 3 minutes or until small bubbles start forming when whisking. Turn the stove back down to medium-low or low.
2. Add in a tiny portion of the milk, whisking until integrated completely. Continue like that until the bechamel sauce and the milk added in cannot be distinguished anymore. At that point, add in the remaining milk and whisk thoroughly.
3. Add the nutmeg and (finely) grated cheeses. Stir until the cheeses are melted and the nutmeg evenly mixed in (turn the heat up temporarily if the cheeses don't melt). Leave the pan on low to evaporate some water out of the sauce. Mix occasionally. If the sauce becomes too thick, add tap or pasta water.
4. Boil the pasta until it reaches your preferred doneness, making sure to add enough salt to the pasta water. Drain it and add it to the saucepan. Mix until every piece of pasta is covered in sauce.
5. Serve in a bowl, adding some grated parmesan on top.