Cheesemonger's Mac & Cheese

bon appetit
Cheesemonger's Mac & Cheese
Cheesemonger's Mac & Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    c coarsely grated Gruyere

  • 1 1/2

    c coarsely grated sharp cheddar

  • 1 1/2

    c diced rindless brie

  • 5

    T butter, divided

  • 2

    t fresh thyme, chopped

  • 3/4

    t (scant) nutmeg

  • 4

    c whole milk

  • 1 3/4

    c fresh breadcrumbs from crustless french bread

  • 1

    lb penne pasta

  • 8

    t whipping cream (if making 1 day ahead)

Directions

Mix all cheeses. Set aside 1 c for topping; cover, chill. Melt 4 T butter in large saucepan over med heat. Add flour & stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened, smooth, stirring often, about 4 minutes. Add cheeses; stir until melted & smooth. Melt 1 T butter in heavy skillet over med-high heat. Add breadcrumbs; toss. Stir until golden brown, 2 min. Transfer to plate. Preheat oven to 375. Cook pasta in boiling salted water til tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4 c custard cups. Sprinkle with reserved cheese. Place on rimmed baking sheet. CAN BE MADE DAY AHEAD TO THIS POINT. Cover with foil; chill. Drizzle each with 1 t cream. Cover with foil; bake 15 min. Uncover. Sprinkle partially baked cups with breadcrumbs. Bake until begins to bubble and tops are golden, about 20 min.

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