Cheesemonger's Mac and Cheese
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri