Mac& Cheese For Grown-Ups

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.