Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Cheese Main Dishes
Pasta Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups chicken stock
1/4 cup sherry
1 cup heavy cream
1 cup Fontina cheese -- shredded
1/2 cup Gruyere cheese -- shredded
1/2 cup Emmenthaler cheese -- shredded
1/2 teaspoon thyme
1/8 teaspoon nutmeg
salt
cayenne pepper
1/4 cup bread crumbs
1/4 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.
