Preheat the oven to 175 degrees F.
Bring water to a boil in a large pot. Boil the orecchiette
until slightly undercooked. Drain
. Toss cooked pasta
in a bowl with olive oil and set aside.
Slice the brioche
thin and place on a cooking sheet. Place in low oven for 20 minutes or until dry. Remove, let cool, and crumble into small pieces. This will make more breadcrumbs
than you need but making them from scratch makes all the difference. Cook's Note: Do not use something from a can that's been sitting around on some shelf for who knows how long.
Increase the oven temperature to 400 degrees F.
butter in a small pan. Whisk
in flour until completely incorporated (no lumps). This is called a roux.
Crumble the chevre into small pieces, grate
all other cheese.
In a small saucepot, bring milk to a boil, stirring occasionally. Add in the roux
, whisking constantly, until the mixture returns to a boil. The mixture will thicken. Turn off the heat. You now have a bechamel sauce.
Add 3/4 of the cheese
, whisking until melted and incorporated. Add freshly grated nutmeg
. Season with salt and pepper, to taste.
to the cooked pasta and toss to coat. Place in an oven-proof dish, top with remaining cheese, and bake 25 minutes, or until bubbling hot.
Top with bread crumbs
and continue to bake 3 minutes. Remove from oven when you see things looking very oozy and bubbly.