1/3 cup (75 ml) butter

1/2 cup (125 ml) flour

1 1/4 cups (310 ml) milk

3 cups (750 ml) Parmigiano-Reggiano cheese, grated

1 cup (250 ml) cheddar cheese, grated

1 pinch nutmeg

Pepper

Line a 23-cm (9-inch) square 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. Add the Parmesan, cheddar and nutmeg. Stir until the cheese has melted. Season with pepper.

Pour the mixture into the pan. Cover with plastic wrap and press with a spatula so that the surface is smooth.

Refrigerate for at least 3 hours or until the mixture is firm.

Remove from the pan and cut into four squares, then cut each square into four triangles or heart shapes (see note).

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