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| Macaroni And Cheese For Grown-Ups Recipe |
Category: Cheese
Rating:
N/A
Servings: 8
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Ingredients
1 lb macaroni
1/4 cup butter
3 tablespoon all-purpose flour
2 cup chicken stock
1/4 cup sherry
1 cup heavy cream
1 cup fontina cheese; shredded
1/2 cup gruyere cheese; shredded
1/2 cup emmenthaler cheese; shredded
1/2 teaspoon thyme
1/8 teaspoon nutmeg
1 salt
1 cayenne pepper
1/4 cup bread crumbs
1/4 cup parmesan cheese; grated
Cooking 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 1/4 tsp. thyme. From the mailing lists.
Recipe by: Elizabeth Powell
cheese
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