Cook the pasta in a large pot of water according to the package instructions for al dente, removing one minute from the cooking time.

Drain the pasta and place in a large bowl with a drizzle of olive oil to prevent sticking. Mix well to distribute the oil.

Preheat the oven to 180°C.

Meanwhile, grate the cheddar and Gruyère and mix well in a bowl.

Mix the milk and cream in a container. In a large pot, melt the butter (cut into pieces). Once melted, add the flour and continuously whisk. The mixture should thicken.

Gradually add the cream/milk mixture, letting the preparation thicken between each addition. Season well with salt and pepper, and lower the heat.

Reserve a handful of the cheese mixture in the bowl for sprinkling on top before baking. Add the rest of the cheese to the béchamel and mix until completely melted and thick.

Pour the béchamel/cheese mixture into the large bowl with the pasta and mix until the pasta is thoroughly coated in the cheese cream.

Transfer the cheese pasta to a previously buttered gratin dish. Sprinkle with the reserved cheese. Bake at 180°C for 15 to 25 minutes (depending on how browned you want the top). Enjoy immediately!