Cheesemonger's Mac And Cheese
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Cheese (coarsely grated gruyère)5 tbsps
Butter (divided)1 cup
All-Purpose Flour2 tsps
Thyme Leaves (chopped fresh)3 tsp
Nutmeg (scant)4 cups
Whole Milk450 g
Penne PastaDirections:
1
Uncover
2
Mix all cheeses
3
Set aside 1 cup for topping; cover and chill
4
Melt 4 tablespoons butter in large saucepan over medium heat
5
Add flour and stir until mixture turns golden brown, about 4 minutes
6
Add thyme and nutmeg
7
Gradually whisk in milk
8
Simmer until thickened and smooth, stirring often, about 4 minutes
9
Add cheeses from large bowl
10
Stir until melted and smooth
11
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
12
Add breadcrumbs; toss
13
Stir until golden, about 2 minutes
14
Transfer to plate
15
Preheat oven to 375°F
16
Cook pasta in boiling salted water until tender but firm to bite
17
Drain
18
Transfer to large bowl
19
Pour cheese sauce over; toss
20
Divide among eight 1 1/4-cup custard cups
21
Sprinkle with 1 cup cheese
22
Place cups on rimmed baking sheet
23
DO AHEAD: Can be made 1 day ahead
24
Cover with foil; chill
25
Drizzle each with 1 teaspoon cream
26
Cover with foil; bake 15 minutes
27
Sprinkle partially baked chilled or just assembled cups with breadcrumbs
28
Bake pasta until beginning to bubble and tops are golden, about 20 minutes
29
Mix all cheeses
30
Set aside 1 cup for topping; cover and chill
31
Melt 4 tablespoons butter in large saucepan over medium heat
32
Add flour and stir until mixture turns golden brown, about 4 minutes
33
Add thyme and nutmeg
34
Gradually whisk in milk
35
Simmer until thickened and smooth, stirring often, about 4 minutes
36
Add cheeses from large bowl
37
Stir until melted and smooth
38
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
39
Add breadcrumbs; toss
40
Stir until golden, about 2 minutes
41
Transfer to plate
42
Preheat oven to 375°F
43
Cook pasta in boiling salted water until tender but firm to bite
44
Drain
45
Transfer to large bowl
46
Pour cheese sauce over; toss
47
Divide among eight 1 1/4-cup custard cups
48
Sprinkle with 1 cup cheese
49
Place cups on rimmed baking sheet
50
DO AHEAD: Can be made 1 day ahead
51
Cover with foil; chill
52
Drizzle each with 1 teaspoon cream
53
Cover with foil; bake 15 minutes
54
Uncover
55
Sprinkle partially baked chilled or just assembled cups with breadcrumbs
56
Bake pasta until beginning to bubble and tops are golden, about 20 minutes