Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Macaroni and Cheese for Grownups




Source of Recipe


The Blindfolded Chef


List of Ingredients




1 pound macaroni
1/4 cup butter
3 tablespoons flour
2 cups chicken stock
1/4 cup sherry wine
2 cups milk
1 cup shredded Fontina cheese
1 cup shredded Gruyere cheese
1 cup shredded Swiss cheese
1/2 cup grated parmesan cheese
1/4 cup bread crumbs
1 teaspoon thyme
1/8 teaspoon nutmeg
1/8 teaspoon Cayenne pepper

Recipe



Boil the macaroni in water to cover in a saucepan until slightly undercooked; drain well. Melt the butter in a skillet. Stir in the flour.

Cook for 1 minute, stirring constantly. Whisk in the chicken stock gradually. Boil for 2 minutes. Whisk in the sherry wine and milk. Bring to a boil; remove from the heat.

Add the Fontina, Gruyere and Swiss cheeses to the chicken stock, stirring constantly until the cheeses are melted. Stir in the macaroni.

Season with thyme, nutmeg, salt and cayenne. Combine the breadcrumbs and parmesan cheese.

Spoon the macaroni mixture into a 9x13-inch baking pan. Sprinkle with the bread crumbs and Parmesan cheese. Bake at 375 degrees for 30 minutes.

Serves 8.