1/2 pound rotelle pasta
2 tablespoons butter, plus extra for ramekins
2 tablespoons all-purpose flour
2 cups milk
6 ounces Gruyere, shredded
1/4 cup bread crumbs
1 tablespoon coarsely ground black pepper
2 tablespoons grated Parmesan
Special Equipment: 4 (8-ounce) ramekins
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