Macaroni and Three Cheeses with Garlic Breadcrumbs

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1 tablespoon unsalted butter, cut into small pieces, at room temperature, plus more for the pan

Kosher salt

1 pound mini penne or pennette

1 1/2 pounds coarsely grated havarti, gouda, and fontina cheeses, at room temperature (about 6 cups)

1 large egg, beaten

2 cups evaporated milk

1/2 teaspoon paprika 

2 cloves garlic, finely grated 

Freshly ground pepper 

2 ounces baguette, torn into small pieces

1 tablespoon olive oil

1 tablespoon chopped fresh thyme