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)
Details
Servings 8
Preparation
Step 1
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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