Ingredients
- 475 ml chicken stock
- 240 ml cream (heavy)
- 200 gr macaroni
- 120 gr fontina cheese (shredded)
- 60 gr gruyere cheese (shredded)
- 60 gr emmenthaler cheese (shredded)
- 60 ml sherry
- 55 gr butter
- 28 gr bread crumbs
- 24 gr all purpose flour
- 20 gr parmesan cheese (grated)
- 1 gr thyme
- 1 gr nutmeg
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 23 cm x 33 cm baking pan. Sprinkle with bread crumbs and Parmesan cheese. Bake at 190ºC or 30 minutes.
