Grown-Up Macaroni and Cheese

Grown-Up Macaroni and Cheese
From: Taters

1 pound macaroni
1/4 cup butter
3 tbsps flour
2 cups chicken stock
1/4 cup of Sherry (not cooking sherry)
1 cup heavy cream
1 cup shredded fontina cheese
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler cheese
1/8 tsp of nutmeg
1/2 tsp thyme
1/8 tsp salt
1/8 tsp cayenne pepper
1/4 cup bread crumbs 1/4 cup shredded parmesan

Boil the pasta, undercooking it just slightly then drain.

Melt the butter, stir in the flour and cook stirring until you have a nice Roux (about a minute). Gradually whisk in the stock. Bring the mixture to a boil and boil it for one to two minutes. Whisk in the sherry and cream, and bring just to a boil and remove from heat. Stir in the fontina, emmenthaler and gruyere cheeses until they're melted.

Season with the nutmeg, thyme and salt. I usually season to taste, so take the above measurements with a "grain of salt". Hah! I slay me.

Pour the mixture into a 9X13 baking pan. Sprinkle it with the bread crumbs and parmesan. Bake at 375 degrees for about 30 minutes.