| coarsely grated Gruyère cheese | 1 1/2 cups |
| coarsely grated sharp cheddar cheese (about 6 ounces) | 1 1/2 cups |
| diced rindless Brie (cut from 1-pound wedge) | 1 1/2 cups |
| butter | 5 tbsp. |
| all purpose flour | 1/4 cup |
| chopped fresh thyme leaves | 2 tsp. |
| (scant) nutmeg | 3/4 tsp. |
| whole milk | 4 cups |
| fresh breadcrumbs made from crustless French bread | 1 3/4 cups |
| penne pasta | 1 lb. |
| whipping cream | 8 tsp. |
Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tbsp. butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 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 tbsp. butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.
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; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.
