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1
In a large saucepan, combine the milk and garlic.
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2
Warm the milk over high heat until bubbles appear around the edge.
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3
Remove from the heat, cover and let steep for 10 minutes.
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4
Remove and discard the garlic.
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5
Measure out 1 cup of milk and reserve; set aside the rest.
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6
In a small saucepan, melt the butter over moderate heat.
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7
Whisk in the flour and cook, stirring constantly, without browning, for 1 minute.
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8
Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth.
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9
Season with a large pinch of salt and generous gratings of white pepper and nutmeg.
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10
Return the pan to low heat and cook the sauce, whisking constantly, until it's thick, about 5 minutes.
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11
Remove from the heat, let cool slightly and stir in the heavy cream.
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12
Season with salt.
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13
Preheat the oven to 500.
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14
Add 1/4 cup of salt to the remaining milk and bring back to a simmer.
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15
Add the pasta and cook, stirring, over moderately high heat so the milk is just simmering, until al dente, about 10 minutes.
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16
Remove the saucepan from the heat and add the ice cubes to stop the cooking.
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17
Once all of the ice cubes have melted, drain the pasta in a colander and transfer to a large bowl.
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18
Add the white sauce to the pasta and toss to coat.
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19
Transfer the mixture to a buttered 9-by13-inch gratin dish.
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20
Sprinkle the cheese all over the top and bake for about 10 minutes, or until bubbling around the edges.
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21
Turn on the broiler and broil, rotating the dish, until the cheese is golden, 2 to 3 minutes.
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22
Let the gratin stand for 5 minutes, then season generously with white pepper, garnish with the chives and serve.
