A creamy embrace of short pasta coated in a velvety, deep Mornay sauce. The ultimate comfort food where the perfect melt of cheeses creates a silky texture that captivates from the first bite. Technical simplicity transformed into pure, authentic flavor.
Boil the water with the salt and cook the fusilli for 9 to 10 minutes, until al dente. Reserve one cup of pasta water before draining: it can save the sauce texture.
Melt the butter over medium heat, add the
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Pour in the milk gradually, whisking to avoid lumps. Cook for 5 minutes, until the sauce coats a spoon. Add the Dijon mustard, nutmeg, pepper, and salt.
Lower the heat and add the cheddar, Edam cheese, and grated Parmesan in batches, stirring until melted. Do not let it boil hard: the cheese can split and turn grainy.
Toss the fusilli with the hot sauce for 1 minute, until every spiral is well coated. If the sauce gets too thick, loosen it with a little reserved pasta water. Serve right away, creamy and glossy.
