MAC & CHEESE - CHEESEMONGER'S

MAC & CHEESE - CHEESEMONGER'S image

Number Of Ingredients 13

Previous Next

1 1/4 cup coarsely grated Gruyere cheese
1 1/4 cup coarsely grated Sharp cheddar cheese (~ 6 Oz.)
1 cup diced rindless Brie (cut from a 1-pound wedge)
5 Tbsp. butter, divided
1/4 cup all purpose flour
2 tsp. fresh thyme leaves, chopped
3/4 tsp. (scant) nutmeg
4 cups whole milk
2 tsp. Dijon mustard
1 cup panko
1/2 cup parmesan cheese, grated
1 pound penne pasta
8 tsp. whipping cream (If made 1 day ahead)

Steps:

Mix Cheddar, Gruyere & Brie cheeses, set aside 1 cup for topping, cover & chill. Melt 4 Tbsp. butter in large saucepan over medium heat. Add flour & stir until mixture turns golden brown, about 4 minutes. Add thyme & nutmeg. Gradually whisk in milk. Simmer until thickened & smooth, stirring often, about 4 minutes. Add the 3 cheeses, stirring until melted & smooth. Preheat oven to 375 degrees. Cook pasta in boiling water until tender but firm to bite. Drain. Transfer to a large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4 cup custard cups. Sprinkle with parmesan cheese.(Can be done 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp. cream. Cover with foil & bake 15 minutes. Uncover.) Before baking sprinkle cups with panko. Bake pasta until beginning to bubble & tops are golden brown, about 20 minutes.