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Ingredients

• 1 pound penne rigate or cavatappi pasta
• 1 bulb garlic, with the end cut off to reveal the cloves
• 3 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups whole milk
• Salt and pepper
• 1/8 teaspoon freshly grated nutmeg, to taste (a few grates)
• 1 1/2 cups shredded Gruyère cheese (about 8 ounces)
• 1/3 pound Camembert or Brie cheese, rind removed
• 1 tablespoon Dijon mustard
• 2 sprigs fresh thyme, leaves stripped and finely chopped, plus additional for garnish

Description

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