Mac & Cheese

By zboni

Ingredients

• 1-1/2 cups coarsely grated Gruyere cheese
• 1-1/2 cups coarsely grated sharp cheddar cheese
• (about 6 ounces)
• 1-1/2 cups diced rindless Brie (cut from 1-pound wedge)
• 5 tablespoons butter, divided
• 1/4 cup all purpose flour
• 2 teaspoons chopped fresh thyme leaves
• 1/4 teaspoon (scant) nutmeg
• 4 cups whole milk
• 1-1/4 cups fresh breadcrumbs made from crustless
• French bread
• 1 pound penne pasta
• 8 teaspoons whipping cream (if making 1 day ahead)

Details

Servings 8

Preparation

Step 1

Mix all cheeses. Set aside 1 cup for topping; cover and
chill.
Melt 4 tablesooons butter in large saucepan over medium
heat. Add flour and stir until mixture turns golden
brown, about 4 minutes. Add thyme and nutmeg.
Gradually whisk in milk.
Simmer until thickened and smooth, stirring often,
about 4 minutes.
Add cheeses from large bowl.
Stir until melted and smooth.
Melt 1 tablespoon butter in heavy large skillet over
medium-high heat. Add breadcrumbs; toss.
Stir until golden, about 2 minutes.
Transfer to plate.
Preheat oven to 375"F
Cook pasta in boiling salted water until tender but
firm to bite.
Drain. Transfer to large bowl. Pour cheese sauce over;
toss.
Divide among eight 1/4-cup custard cups.
Sprinkle with 1 cup cheese.
Place cups on rimmed baking sheet.
Do AHEAD Can be made 1 day ahead.
Cover with foil; chill. Drizzle each with I teaspoon
cream.
Cover with foil; bake 15 minutes.
Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs.
Bake pasta until beginning to bubble and tops are
golden, about 20 minutes.