Cheesemonger's Mac and Cheese

• 1 12 cups coarsely grated gruyere cheese
• 1 12 cups coarsely grated sharp cheddar cheese
• 1 12 cups brie cheese (rindless and diced, cut from a 1-pound wedge)
• 5 tablespoons butter (divided)
• 14 cup all-purpose flour
• 2 teaspoons chopped fresh thyme leaves
• 34 teaspoon nutmeg (scant)
• 4 cups whole milk
• 1 34 cups fresh breadcrumbs made from crustless French bread
• 1 lb penne pasta
• 8 teaspoons whipping cream (if making one day ahead)

1. Mix all cheeses and set aside 1 cup for topping; cover and chill.
2. Melt 4 tablespoons butter in large saucepan over meduim heat.
3. Add flour and stir until mixture turns golden brown, about 4 minutes.
4. Add thyme and nutmeg.
5. Gradually whisk in milk.
6. Simmer until thickened and smooth, stirring often, about 4 minutes.
7. Add cheese from large bowl.
8. Stir until melted and smooth.
9. Melt 1 tablespoons butter in heavy large skillet over medium-high heat.
10. Add breadcrumbs; toss.
11. Stir until golden, about 2 minutes.
12. Transfer to plate.
13. Preheat oven to 375F.
14. Cook pasta in boiling salted water until tender but firm to bite.
15. Drain.
16. Transfer to large bowl.
17. Pour cheese sauce over; toss.
18. Divide among eight 1 1/4 cvup custard cups.
19. Sprinkle with 1 cup of cheese.
20. Place cups on rimmed baking sheet.
21. Sprinkle tops with breadcruimbs.
22. Bake until it begins to bubble and tops are golden brown (about 20 minutes).
23. IF PREPARIING A DAY AHEAD:
24. Cover with foil; chill.
25. Drizzle each with 1 teaspoon cream.
26. Cover with foil; bake 15 minutes.
27. Uncover.
28. Sprinkle with breadcrumbs.
29. Bake until it begins to bubble and tops are golden brown.

gruyere cheese, cheddar cheese, brie cheese, butter, flour, thyme, nutmeg, milk, fresh breadcrumbs, penne pasta, whipping cream

Taken from www.food.com/recipe/cheesemongers-mac-and-cheese-430708 (may not work)