Ingredients
- 1 1/2 cups coarsely grated Gruyere cheese
- 1 1/2 cups coarsely grated sharp chedder cheese ( about 6 oz.)
- 1 1/2 cups diced rindless Brie ( cut from 1 lb. wedge)
- 5 tbsp. butter, divided
- 1/4 cup flour
- 2 tsp. chopped fresh thyme
- 3/4 tsp. (scant) nutmeg
- 4 cups whole milk
- 1 3/4 cups fresh breadcrumbs made from crustless french bread
- 1 pound Penne Pasta
- 8 tsp. whipping cream( if making 1 day ahead)
Preparation
Step 1
Mix all cheeses. Set aside 1 cup for topping: cover and chill. Melt 4 tbsp. 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 tbsp. butter in heavy large skillet over medium-high heat. Add bread crumbs: toss. Stir until golden, about 2 minutes. Transfer to plate. Preheat oven to 375 degrees.. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over: toss. Divide among 8 1-1/4 cup custard cups. Sprinkle with remaining 1 cup of cheese. Place cups on rimmed baking sheet. THIS CAN BE MADE 1 DAY AHEAD.
Cover with foil: chill if using next day. when ready to use, uncover Drizzle each with 1 tsp. cream. Cover with foli: bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assmbled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden brown, about 20 minutes.