1/4 cup (60 ml) butter

1/2 cup (125 ml) unbleached all-purpose flour

1 1/2 cups (375 ml) milk

2 cups (500 ml) grated Parmigiano-Reggiano cheese

2 cups (500 ml) grated Gruyère cheese

1/2 cup (125 ml) mascarpone cheese

1 egg yolk

Salt and pepper

Line a 20-cm (8-inch) square baking pan with plastic wrap.

In a saucepan, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Gradually whisk in the milk and bring to a boil over medium heat, stirring constantly. Add the Parmesan and Gruyère cheese. Stir until the cheese has melted. Add the mascarpone and egg yolk and stir to combine. Season with salt and pepper.

Pour the mixture into the prepared pan. Cover with plastic wrap and press with a spatula to smooth out the surface. Refrigerate for at least 4 hours or until the mixture is firm. Remove from the pan and cut into 36 cubes.

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