Start by lining your terrine with some sort of fat. Butter, Lardo, chilled bacon fat, anything that will coat all sides of the terrine.
Combine the bechamel, whole grain mustard, taleggio, black pepper, thyme, and salt in a pot until fully incorporated.
Grate some parm onto the bottom of the terrine. Place your first layer of pasta followed by a shallow layer of mornay sauce and repeat until you reach the top of the terrine. Top with sauce mornay and finish with grated parmesan.
To bake, preheat an oven to 450 and fire away. Bake the terrine on a parchment lined sheet tray to manage cleanup. Bake until thoroughly browned on all sides.
Remove from oven and allow to cool to room temperature before removing.
The terrine should be made in advance.
When ready to serve, slice the terrine and broil until hot and bubbly.
Serve with any condiments you might find appropriate for a charcuterie board. The pictured concept includes but is not limited to: puffed pasta crackers, pickled vegetables, arrabiata, mustard, lardo, coppa, speck ham, parsley pesto, nduja, Olive “tapenade”, wilted spinach, and shaved sourdough crostini.
