Yield: 8 Servings
1 ½ cups coarsely grated Gruyere cheese
1 ½ cups coarsely grated sharp cheddar cheese
1 ½ cups diced rindless Brie (cut from 1 lb wedge)
5 tablespoons butter, divided
¼ cup all purpose flour
2 teaspoons chopped fresh thyme leaves
¾ teaspoon nutmeg
4 cups whole milk
1 ¾ cups fresh breadcrumbs
1 lb penne pasta
Mix all cheese together. 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 bowl. Stir until melted and smooth
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs and toss. Stir until golden brown, about 2 minutes. Transfer to a plate.
Preheat oven to 375 degrees F.
Cook pasta in boiling salted water until tender but firm to bite. Drain and transfer to a large bowl. Pour cheese mixture over and toss. Divide among eight 1 ¼ cup custard cups. Sprinkle with the reserved cheese. Place cups on a rimmed baking sheet and cover with foil. Bake for 15 minutes. Uncover and sprinkle with the breadcrumbs and continue baking for approximately another 20 minutes, until golden brown.
Source: Kate and Matt Jennings – Bon Appetit – September 2007