1 pound macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups chicken stock
1/4 cup sherry
1 cup heavy cream
1 cup Fontina cheese — shredded
1/2 cup Gruyere cheese — shredded
1/2 cup Emmenthaler cheese — shredded
1/2 teaspoon thyme
1/8 teaspoon nutmeg
salt cayenne pepper 1/4 cup bread crumbs
1/4 cup 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.