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Cheesemonger's Mac & Cheese

By

bon appetit

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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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