Mac 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.
Recipe By : Elizabeth Powell File
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