Mac and Cheese for Grown-Ups
- 1 lb Macaroni
- 1/4 c Butter
- 3 tb All-purpose flour
- 2 c Chicken stock
- 1/4 c Sherry
- 1 c Heavy cream
- 1 c Fontina cheese -- shredded
- 1/2 c Gruyere cheese -- shredded
- 1/2 c Emmenthaler cheese --
- Shredded
- 1/2 ts Thyme
- 1/8 ts Nutmeg
- Salt
- Cayenne pepper
- 1/4 c Bread crumbs
- 1/4 c 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.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
