Mac and Cheese for Grown-Ups
62
62
Ingredients
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 |
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.
Nutrition Facts
Serving Size 340g (12.0 oz)Amount per Serving
Calories 90143% of calories from fat
% Daily Value *
Total Fat 43g
67%
Saturated Fat 25g
127%
Trans Fat
0g
Cholesterol 136mg
45%
Sodium 473mg
20%
Total Carbohydrate
33g
33%
Dietary Fiber 4g
16%
Sugars g
Protein
54g
Vitamin A 28%
•
Vitamin C 1%
Calcium 29%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?