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Recipes

Cheesemonger's Mac and Cheese

By Kate Thorman and Matt JenningsPhotography by Noel Barnhurst

4.1

(75)

A small white bowl of baked mac and cheese

Recipe information

  • Yield

    8 Servings

Ingredients

1½

cups coarsely grated Gruyère cheese

1½

cups coarsely grated sharp cheddar cheese (about 6 ounces)

1½

cups diced rindless Brie (cut from 1-pound wedge)

5

tablespoons butter, divided

¼

cup all purpose flour

2

teaspoons chopped fresh thyme leaves

¾

teaspoon (scant) nutmeg

4

cups whole milk

1¾

cups fresh breadcrumbs made from crustless French bread

1

pound penne pasta

8

teaspoons whipping cream (if making 1 day ahead)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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 1¼-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.

Explore Bon AppétitPastaAmericanGruyèreCheeseCheddarBriePennePasta & NoodlesMainNut-FreeVegetarianDinner