Title: Macaroni and Cheese for Grown-Ups
Categories: Cheese, Pasta-hot
Yield: 8 Servings

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