Recipe & photography by Ed Barrow.
Ingredients
- 25g of salted butter
- 25g of plain flour
- 240ml of whole milk
- 1 bay leaf
- 1 tsp of Dijon mustard
- Freshly grated nutmeg
- 35g of Parmesan, finely grated
- 100g of Brie, cut into small pieces
- 150g of Northern Pasta Co Radiatori
Method
- Meanwhile, place a large pan of well salted water on to boil for the pasta.
- Add the butter to small sauce pan and leave to melt. Add the flour then whisk together to form a roux. Cook the flour out for 3 minutes or so until it goes slightly golden in colour and you get a biscuity smell. Then pour in the milk in small increments, whisking well between each one to ensure no Jumps. Once all the milk is incorporated add the nutmeg, bay leaf and mustard. Season well with salt and pepper and add the Parmesan and half the Brie. Stir and cook for a minute or two until thickens to a nice thick double cream consistency and the cheese has melted into the sauce. Turn off and leave to one side.
- Add the ridiatori to the boiling water and cook until just under al-dente. Preheat the grill to high.
- Drain the fusilli when it is just under al-dente and add back into the pan. Pour the bechamel and stir together. Pour into a baking dish then add the remaining pieces of Brie over the top of the pasta. Place under the grill until golden brown and bubbling.
