Cheesemonger's Mac and Cheese
by Mary Rogers

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Source: Bon Appetit
Course: Sides
Cuisine: American
Food Group: Pasta
Serves: 8


1 1/2 cup(s) Gruyere, coarsely grated
1 1/2 cup(s) Sharp Cheddar, coarsely grated
1 1/2 cup(s) Rindless Brie (diced)
5 tablespoon(s) Butter, divided
1/4 cup(s) All purpose flour
2 teaspoon(s) Fresh thyme leaves, chopped
3/4 teaspoon(s) (scant) nutmeg
4 cup(s) Whole Milk
1 3/4 cup(s) fresh breadcrumbs
1 pound(s) Penne pasta
8 tablespoon(s) whipping cream (if making ahead)

 Mix all cheeses.  Set aside 1 cup for topping; cover and chill.  Melt 4 tablespoons butter in a 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 5 minutes.  Add cheeses from large bowl.  Stir until melted and smooth.


Melt 1 tablespoon butter in heavy large skillet over medium-high heat.  Add breadcrumbs, toss.  Stir until golden, about 2 minutes.  Transfer to plate.  Preheat oven to 375 F.  Cook pasta in boiling salted water until tender but firm to bite (al dente).  Drain well.  Transfer to large bowl.  Pour cheese sauce over; toss.  Divide among 8 1 1/4 cup custard cups.  Sprinkle with 1 cup cheese.  Place cups on rimmed baking sheet. 


Cover with foil; chill.  Drizzle each with 1 teaspoon cream.  Cover with foil; bake 15 minutes.  Uncover.  Sprinkle partially baked chilled or just assembled cups with breadcrumbs.  Bake pasta until beginning to bubble and tops are golden, about 20 minutes.  

Notes:I made it without the nutmeg. Can be made in large casserole instead of custard cups.