This is not your garden variety macaroni and cheese. It has three kinds of imported cheeses in it, and its not exactly the budget variety either, but I promise you a mouthwatering, belly filling delight.
Your kids will hate it. Its not cheddar, and its not orange, and there's no cheese dust in sight.
Mac and Cheese for Grown Ups
This could possibly be Mikes favorite dish. Gooey and rib-sticking,this dish is perfect for an Autumn evening. I usually do not put in the Sherry, only because I dont remember to buy any. It is very very good without it.
- ½ cup Emmenthaler cheese --
- 1 lb macaroni (I use Raditore)
- ¼ cup Butter Shredded
- 3 tablespoons All-purpose flour
- ½ teaspoon Thyme
- 2 cups Chicken stock
- ⅛ teaspoon Nutmeg
- ¼ cup Sherry
- Salt
- 1 cup Heavy cream
- Cayenne pepper
- 1 cup Fontina cheese, shredded
- ¼ cup Parmesan cheese, grated
- ½ cup Gruyere cheese--grated
- ¼ cup Bread crumbs
Method
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.
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