Cheesemonger’s Mac and Cheese

Ingredients

  • 1 1/2 cups coarsely chopped Gruyere cheese
  • 1 1/2 cups coarsely grated sharp cheddar cheese
  • 1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
  • 5 tbsp butter, divided
  • 1/4 cup all purpose flour
  • 2 tsp chopped fresh thyme leaves
  • 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)

Directions

  1. Mix all cheeses in large bowl, setting aside 1 cup for topping; cover and chill.
  2. Melt 4 tbsp butter in large saucepan over medium heat.
  3. Add flour and stir until mixture turns golden brown, about 4 minutes.
  4. Add thyme and nutmeg and gradually whisk in milk.
  5. Simmer until thickened and smooth, stirring often, about 4 minutes.
  6. Add cheeses from large bowl and stir until melted and smooth.
  7. Melt 1 tbsp butter in heavy large skillet over medium-high heat.
  8. Add breadcrumbs and toss.
  9. Stir until golden, about 2 minutes and transfer to a plate.
  10. Preheat oven to 375 degrees and begin to cook pasta in boiling salted water until tender but firm to bit; drain.
  11. Transfer to large bowl and pour cheese sauce over; toss.
  12. Divide among eight 1 1/4-cup custard cups and sprinkle with 1 cup cheese.
  13. Place cups on rimmed baking sheet and cover with foil to chill.
  14. Drizzle each with 1 tsp cream and cover with foil to bake for 15 minutes.
  15. Uncover and sprinkle partially baked chilled or just assembled cups with breadcrumbs.
  16. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Courtesy of bon appetit

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