-
1
Prepare the white sauce, or bechamel: In a large saucepan scald the milk over high heat, bringing it just to the boiling point.
-
2
Remove the pan from the heat, add the bay leaves, cover, and set aside to infuse for 10 minutes.
-
3
Then strain the milk through a fine-mesh sieve into a measuring cup with a pouring spout, and discard the bay leaves.
-
4
In a large saucepan, melt the butter over moderate heat.
-
5
Whisk in the flour and cook, stirring constantly, for 1 minute.
-
6
Do not let the flour brown.
-
7
Remove the saucepan from the heat and whisk in the hot strained milk, a few tablespoons at a time, stirring constantly until all the milk has been incorporated into the flour mixture.
-
8
Return the saucepan to the heat.
-
9
Add sea salt and a generous grating of nutmeg.
-
10
Cook over low heat, whisking constantly, until the sauce thickens, 1 to 2 minutes.
-
11
Continue to cook over the lowest possible heat, whisking constantly, until the sauce is thick and any taste of raw flour is eliminated, another 3 to 4 minutes.
-
12
Set aside.
-
13
Once the sauce has cooled, stir in the heavy cream.
-
14
Season with freshly ground white pepper.
-
15
Set aside.
-
16
Preheat the broiler.
-
17
Place an oven rack about 3 inches from the heat.
-
18
Prepare the pasta: In a 6-quart pasta pot fitted with a colander, combine the milk and garlic.
-
19
Scald the milk over high heat, bringing it just to the bubbling point.
-
20
Remove from the heat, cover, and set aside to infuse for 10 minutes.
-
21
Remove and discard the garlic.
-
22
Bring the milk back to a simmer, add the pasta, and cook at a gentle simmer until still firm but al dente (you should just be able to cut the pasta with a knife), about 8 minutes.
-
23
Remove the pot from the heat and add about 1 quart ice cubes to stop the cooking.
-
24
Once it has cooled, use a slotted spoon to transfer the pasta to a large bowl.
-
25
Discard the milk.
-
26
Toss the drained pasta with the white sauce, and transfer the mixture to a 1 1/2-quart gratin dish.
-
27
Sprinkle with the cheese.
-
28
Place the gratin dish on the oven rack, and broil until the cheese is melted and golden, 2 to 3 minutes.
-
29
Remove the dish from the oven and season generously with coarsely ground white pepper.
-
30
Garnish with minced chives, and serve immediately.
