Cheesemonger's Mac and Cheese
A decadent three-cheese macaroni and cheese made with Gruyère, sharp cheddar, and Brie, topped with buttery breadcrumbs and fresh thyme. This sophisticated version of the classic comfort food is baked in individual portions for an elegant presentation.
Ingredients
- •1½ cups Gruyère cheese
- •1½ cups sharp cheddar cheese
- •1½ cups Brie cheese
- •5 tablespoons butter
- •¼ cup all purpose flour
- •2 teaspoons fresh thyme leaves
- •¾ teaspoon nutmeg
- •4 cups whole milk
- •1¾ cups fresh breadcrumbs
- •1 pound penne pasta
- •8 teaspoons whipping cream
Cooking Instructions
- 1.
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.
12 min
- 2.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.
3 min
- 3.
Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. 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.
45 min
