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