Prep 30 mins
Cook 20 mins
WOW! From Southern Living
- 1 1⁄2 cups coarsely grated gruyere cheese
- 1 1⁄2 cups coarsely grated sharp cheddar cheese (about 6 oz.)
- 1 1⁄2 cups diced brie cheese (cut from 1 lb. wedge with rind removed)
- 5 tablespoons butter, divided
- 1⁄4 cup all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 3⁄4 teaspoon nutmeg
- 4 cups whole milk
- 1 3⁄4 cups fresh breadcrumbs (made from crustless French bread)
- 1 lb penne pasta
- 8 teaspoons whipping cream (if making 1 day ahead)
- Mix all cheeses. Set aside 1 cup for topping; cover and chill.
- Melt 4 tablespoons 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 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
- Preheat over 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 1 cup reserved cheese. Place cups on rimmed baking sheet.
- (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
- Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.
YUMMY!!! so rich and tastey. The cheese's work great together.. Thank you
yummy!! This tastes divine and was easy to make-thanks for this awesome recipe--will make again.
This is ridiculously good. DO NOT leave off the crunchy topping, although I just used italian bread crumbs without the butter. I also substituted whole wheat flower and fat free milk and whole wheat pasta. Absolutely to die for delicious.