INGREDIENTS
12 oz
mini pasta shells
4 oz
pancetta (chopped)
3
eggs (divided)
1 tbsp
unsalted butter
2 cloves
garlic (minced)
2 tbsp
all-purpose flour
2 cups
milk (I used 3.25%)
salt and pepper
1/4 tsp
ground nutmeg
1 1/2 cups
Gruyere cheese (shredded)
1 1/2 cups
white cheddar cheese (shredded)
1 tbsp
fresh parsley (chopped)