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Add a photoServings: 8
Ingredients
- 1 lb Macaroni
- 1/4 c. Butter
- 3 Tbsp. 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 tsp Thyme
- 1/8 tsp Nutmeg Salt Cayenne Pepper
- 1/4 c. Bread Crumbs
- 1/4 c. Parmesan Cheese, grated
Directions
- Boil pasta according to package directions, undercooking slightly, and drain. Heat butter, stir in flour, and cook roux one minute. Gradually whisk in stock. Bring mix to a boil and boil one to two min. Whisk in sherry and cream and bring just to a boil. Remove from heat and stir in fontina, Gruyere, and Emmenthaler cheese till 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 min.
- NOTES : No added salt, I only used 1/4 teaspoon thyme.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 447 | |
| Calories from Fat 173 | 39% |
| Total Fat 19.71g | 25% |
| Saturated Fat 11.73g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 347mg | 14% |
| Potassium 222mg | 6% |
| Total Carbs 49.07g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.59g | 2% |
| Protein 15.8g | 25% |
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Reviews
September 19, 2010
Made this for the family the other night. Absolutely delicious. Everyone loved it.I've cooked/tasted this recipe!
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