Prep 20 mins
Cook 20 mins
Full of cheesy goodness. From Bon Appetit.
- 1 1⁄2 cups coarsely grated gruyere cheese
- 1 1⁄2 cups coarsely grated sharp cheddar cheese
- 1 1⁄2 cups brie cheese (rindless and diced, cut from a 1-pound wedge)
- 5 tablespoons butter (divided)
- 1⁄4 cup all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 3⁄4 teaspoon nutmeg (scant)
- 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 one day ahead)
- Mix all cheeses and set aside 1 cup for topping; cover and chill.
- Melt 4 tablespoons butter in large saucepan over meduim 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 cheese 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 oven to 375°F.
- Cook pasta in boiling salted water until tender but firm to bite.
- Transfer to large bowl.
- Pour cheese sauce over; toss.
- Divide among eight 1 1/4 cvup custard cups.
- Sprinkle with 1 cup of cheese.
- Place cups on rimmed baking sheet.
- Sprinkle tops with breadcruimbs.
- Bake until it begins to bubble and tops are golden brown (about 20 minutes).
- IF PREPARIING A DAY AHEAD:
- Cover with foil; chill.
- Drizzle each with 1 teaspoon cream.
- Cover with foil; bake 15 minutes.
- Sprinkle with breadcrumbs.
- Bake until it begins to bubble and tops are golden brown.