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Mac and Cheese for Grown-Ups

1 lb Macaroni
1/4 c Butter
3 tb 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 ts Thyme
1/8 ts Nutmeg
Salt
Cayenne pepper
1/4 c Bread crumbs
1/4 c Parmesan cheese -- grated


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 9" x 13" baking pan. Sprinkle with bread crumbs and Parmesan cheese. Bake at 375 degrees for 30 minutes.


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