Cheesemonger's Mac and Cheese

Ingredients

• 0.3 cup all purpose flour 
• 1.8 cups breadcrumbs made from bread fresh french crustless
• 1.5 cups rindless brie diced (cut from 1-pound wedge)
• 5 tablespoons butter divided
• 2 teaspoons thyme leaves fresh chopped
• 1.5 cups coarsely gruyère cheese grated
• 0.8 teaspoon nutmeg (scant)
• 1 pound penne pasta 
• 6 ounces coarsely sharp cheddar cheese grated
• 8 teaspoons whipping cream (if making 1 day ahead)
• 4 cups milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat.
2. Add flour and stir until mixture turns golden brown, about 4 minutes.
3. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes.
4. Add cheeses from large bowl. Stir until melted and smooth.
5. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
6. Add breadcrumbs; toss. Stir until golden, about 2 minutes.
7. Transfer to plate.
8. Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite.
9. Drain.
10. Transfer to large bowl.
11. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups.
12. Sprinkle with 1 cup cheese.
13. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill.
14. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover.
15. Sprinkle partially baked chilled or just assembled cups with breadcrumbs.
16. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.