Macaroni and cheese for grown-ups
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Macaroni |
| ¼ | cup | Butter |
| 3 | tablespoons | All-Purpose Flour |
| 2 | cups | Chicken Stock |
| ¼ | cup | Sherry |
| 1 | cup | Heavy Cream |
| 1 | cup | Fontina Cheese; shredded |
| ½ | cup | Gruyere Cheese; shredded |
| ½ | cup | Emmenthaler Cheese; shredded |
| ½ | teaspoon | Thyme |
| ⅛ | teaspoon | Nutmeg |
| Salt | ||
| Cayenne Pepper | ||
| ¼ | cup | Bread Crumbs |
| ¼ | cup | Parmesan Cheese; grated |
Directions
Boil pasta according to package directions, undercooking slightly, and drain. Melt butter, stir in flour, and cook roux one minute. Gradually whisk in stock. Bring mixture to a boil and boil one to two minutes. Whisk in sherry and cream and bring just to a boil. Remove from heat and stir in fontina, Gruyere, and Emmenthaler cheese until the cheese melts. Season with thyme, nutmeg, salt, and pepper to taste. Pour into a 9" x 13" baking pan. Sprinkle with bread crumbs and Parmesan cheese. Bake at 375 degrees for 30 minutes.
NOTES : No added salt, I only used ¼ tsp. thyme. From the mailing lists.
Recipe by: Elizabeth Powell
Posted to TNT Recipes Digest by JoAnn <joannr@...> on Feb 19, 1998