| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Pasta-hot |
8 |
Servings |
INGREDIENTS
| 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 |
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 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 <joannr@pclink.com> on Feb 19, 1998
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