Recipe - Macaroni And Cheese For Grown-Ups

1 pound Macaroni
One fourth cup Butter
3 tablespoon AllPurpose Flour
2 cup Chicken Stock
One fourth cup Sherry
1 cup Heavy Cream
1 cup Fontina Cheese; shredded
One half cup Gruyere Cheese; shredded
One half cup Emmenthaler Cheese; shredded
One half teaspoon Thyme
1/8 teaspoon Nutmeg
Salt
Cayenne Pepper
One fourth cup Bread Crumbs
One fourth cup 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 One fourth tsp. thyme. From the mailing lists.

Recipe by: Elizabeth Powell

Posted to TNT Recipes Digest by JoAnn joannr@pclink.com on Feb 19, 1998