Mac & Cheese for Grown-Ups
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, elbow macaroni
|
|
| ¼ | cup |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| ¼ | cup |
sherry
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
fortina cheese
shredded |
* |
| ½ | cup |
gruyere cheese
shredded |
|
| ½ | cup |
emmentaler cheese
shredded |
*
|
| ½ | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| ¼ | cup |
bread crumbs
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, elbow macaroni
|
|
| 59 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 59 | ml |
sherry
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
fortina cheese
shredded |
* |
| 118 | ml |
gruyere cheese
shredded |
|
| 118 | ml |
emmentaler cheese
shredded |
*
|
| 2.5 | ml |
thyme
|
*
|
| 0.6 | ml |
nutmeg
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 59 | ml |
bread crumbs
|
|
| 59 | ml |
Parmesan cheese
grated |
|
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.
