YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minIngredients
Directions
Boil pasta according to package directions, undercooking slightly, and drain.
Melt butter, stir in flour, and cook around 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 fortina, Gruyere, and Emmenthaler cheese until the cheese melts.
Season with thyme, nutmeg, salt, and pepper to taste.
Pour into a 9 x 13 inch baking pan.
Sprinkle with bread crumbs and Parmesan cheese.
Bake at 375℉ (190℃) for 30 minutes.
Comments