Not Your Ordinary Mac and Cheese
1 1/2 cups grated Parmesan cheese
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
1 1/2 cups diced rind less Brie
5 tablespoons butter
1/4 cup all purpose flour
2 teaspoons dried Mustard
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon (scant) nutmeg
4 cups whole milk
To Taste Salt Pepper & Tabasco
1 pound penne pasta
Servings: Makes 8 servings
Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large sauce pan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add mustard, thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over the pasta; Sprinkle with 1 cup of reserved cheese. Transfer to your baking vessel cover with foil. Bake for 15 minutes. Uncover and sprinkle partially baked Mac & Cheese with herbed breadcrumbs. Bake pasta until beginning to bubble and top is golden, about 20 minutes.
Herb Bread Crumbs
¼c Parsley leaves
1T Basil leaves
1T Thyme Picked
1T Rosemary Picked
1ea Garlic Clove
1c Bread Crumbs (Panko)
¼ c Olive oil
To Taste Salt and Pepper
In a food processor bowl add all the herbs and the garlic clove, Pulse the machine until the herbs have had a rough chop scrape down the bowl and add the bread crumbs. Turn the machine on and leave running until the bread crumbs turn bright green. Add olive oil and season.
