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CATEGORY CUISINE TAG YIELD
Dairy, Meats Cheese, Main dish, Pasta 8 Servings

INGREDIENTS

1 lb Macaroni
1/4 c Butter
3 T 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 t Thyme
1/8 t Nutmeg
Salt
Cayenne pepper
1/4 c Bread crumbs
1/4 c Parmesan cheese, grated
3 degrees for 30 minutes.

INSTRUCTIONS

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  Recipe By     : Elizabeth Powell  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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