Cheesemonger's Mac and Cheese Recipe

Name: Cheesemonger's Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups coarsely grated gruyere cheese; 1 ½ cups coarsely grated sharp cheddar cheese; 1 ½ cups brie cheese (rindless and diced, cut from a 1-pound wedge); 5 tablespoons butter (divided); ¼ cup all-purpose flour; 2 teaspoons chopped fresh thyme leaves; ¾ teaspoon nutmeg (scant); 4 cups whole milk; 1 ¾ cups fresh breadcrumbs made from crustless French bread; 1 lb penne pasta; 8 teaspoons whipping cream (if making one day ahead)

Servings: persons

1 ½ cups coarsely grated gruyere cheese
1 ½ cups coarsely grated sharp cheddar cheese
1 ½ cups brie cheese (rindless and diced, cut from a 1-pound wedge)
5 tablespoons butter (divided)
¼ cup all-purpose flour
2 teaspoons chopped fresh thyme leaves
¾ teaspoon nutmeg (scant)
4 cups whole milk
1 ¾ 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.

1427

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups coarsely grated gruyere cheese, 1 ½ cups coarsely grated sharp cheddar cheese, 1 ½ cups brie cheese (rindless and diced, cut from a 1-pound wedge), 5 tablespoons butter (divided), and more.

Yes, Cheesemonger's Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesemonger's Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions