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8 oz (250 g) uncooked orecchiette pasta
1/4 cup (50 mL) butter (1/2 stick), melted
1/4 cup (50 mL) all-purpose flour
2 garlic cloves, pressed
2 1/2 cups (625 mL) 2% milk
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) coarsely ground black pepper
4 oz (125 g) sharp white cheddar cheese, shredded
4 oz (125 g) Gruyère cheese, shredded
2 oz (60 g) fontina cheese, shredded
1 tbsp (15 mL) chopped fresh chives
1 cup (250 mL) cheese and garlic croutons
Preheat oven to 350ºF (180ºC). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed with Garlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat.
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Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta to Round Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving.
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 jnrodenhi
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