Macaroni and cheese for grown-ups

Yield: 8 Servings

Measure 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
\N \N Salt
\N \N Cayenne Pepper
¼ cup Bread Crumbs
¼ cup Parmesan Cheese; grated

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

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