Macaroni 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.
NOTES : No added salt, I only used 1/4 tsp. thyme. From the mailing lists.
Recipe by: Elizabeth Powell
Posted to TNT Recipes Digest by JoAnn on Feb 19, 1998
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
Posted to TNT Recipes Digest by JoAnn
