Ingredients: |
Ingredients: 8 slices bacon, cooked, chopped and squeezed dry of all excess bacon fat
4 roma tomatoes, cored seeded and cut into 1/8-inch dice
1 ½ cups coarsely grated Gruyère cheese
1 ½ cups coarsely grated sharp cheddar cheese (about 6 ounces)
1 ½ cups diced rindless Brie (cut from 1-pound wedge)
8 tablespoons unsalted butter
½ cup all purpose flour
2 teaspoons chopped fresh thyme leaves
¾ teaspoon nutmeg
6 cups whole milk
2 tablespoons unsalted butter
2 cups fresh French bread breadcrumbs
Kosher salt to salt pasta boiling water
1 pound penne pasta
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Directions: |
Directions:In a mixing bowl, mix all three cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 to 5 minutes. Add 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. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate and set aside. Preheat oven to 375°F. Cook penne pasta in boiling salted water until tender but firm to bite, about 7 minutes. Drain pasta and transfer to large mixing bowl. Pour cheese sauce over the cooked pasta and toss to thoroughly coat pasta. Gently fold in the cooked bacon bits and diced roma tomatoes. Place mixture into buttered casserole or divide among eight 1 ¼ cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. Sprinkle assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes. |
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