INGREDIENTS
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1 1/2 cups coarsely grated Gruyère cheese
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1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
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1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
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5 tablespoons butter, divided
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1/4 cup all purpose flour
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2 teaspoons chopped fresh thyme leaves
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3/4 teaspoon (scant) nutmeg
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4 cups whole milk
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1 3/4 cups fresh breadcrumbs made from crustless French bread
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1 pound penne pasta
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8 teaspoons whipping cream (if making 1 day ahead)