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    Mac and Cheese for Grown-Ups


    Source of Recipe


    Elizabeth Powell

    List of Ingredients




    1 lb Macaroni noodles
    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

    Recipe



    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.

 

 

 

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