Cheese and Pasta Gratin

1. Preheat the Oven

Start by preheating your oven to 400°F. This ensures it's ready for baking by the time you're finished preparing the gratin.

2. Make the Roux

In a heavy skillet over low heat, melt 3 tablespoons of butter. Once melted, add 3 tablespoons of flour and stir continuously for 3 minutes. The mixture should be smooth, which means it's ready to thicken your sauce without any lumps.

3. Add the Milk

Gradually whisk 2½ cups of milk into the roux, ensuring a smooth consistency. The goal is to achieve the thickness of cream, which will coat the back of a spoon when ready.

4. Simmer the Sauce

Keep the sauce over medium heat initially, then reduce to low and let it simmer for about 10 minutes. Stir occasionally with a wooden spoon. This step is crucial as it thickens the sauce and eliminates any raw flour taste.

5. Toast the Breadcrumbs

Meanwhile, in an ovenproof skillet, melt 1 tablespoon of butter and toss in the breadcrumbs. Toast them in the oven at 350°F for 10-15 minutes until they're lightly browned. This will add a delightful crunch and flavor to the gratin.

6. Add the Cheese

Once the sauce is thickened, remove it from the heat and stir in 8 ounces of grated cheese until it's fully melted and incorporated, creating a silky cheese sauce.

7. Cook the Pasta

While preparing the sauce, cook ¾ pound of your chosen pasta in a pot of boiling water until al dente. Drain the pasta using a colander.

8. Combine Pasta and Sauce

Mix the cooked pasta with the cheese sauce in a gratin dish, ensuring the pasta is evenly coated.

9. Bake the Gratin

Sprinkle the toasted breadcrumbs evenly over the top of the pasta and sauce mixture. Place the dish in the oven and bake for about 15 minutes at 400°F. The goal is a bubbling sauce with golden brown crumbs on top.