Take a large pot of boiling water and add enough salt. Pour in the pasta and cook until soft and not soft (generally it is 2 minutes ahead of the package). Keep 1 cup noodle soup and drain the pasta.
Pour the butter into the pan and melt over medium heat. Pour in the flour and whipped for 2 minutes, then pour in the milk and beat evenly. Pour in the fragrant leaves, nutmeg powder and 1 teaspoon of salt until slightly boiled and continue to whipped for 8 minutes until the soup is thick. Remove the fragrant leaves and throw them away, then pour in the Gruyere cheese and 2 cups of cheddar cheese and mix well. Pour in the pasta and preserve the noodle soup. Before roasting, add 1/2 cup of roasted red pepper and 1/2 cup of diced smoked mozzarella cheese.
Brush a layer of butter into a 2 liter roasting bowl, fill in the mixture of step 2, and sprinkle with 1/2 cup of cheddar cheese on top. Open the grill until it melts (see that the grill is not the oven, you can put it on the open fire without a grill).
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