CHEESE GRATERS ELECTRIC RECIPES

Steps:

• <b>Prepare the sauce</b>
• Preheat an oven to 350&#176;F. Butter four 1-cup individual ramekins or a 3-quart freezer-to-oven baking dish. Bring a large pot of water to a boil over high heat.
• In a large saucepan over low heat, melt 6 Tbs. of the butter. Add the flour, a little at a time, whisking to incorporate. Increase the heat to medium and very gradually whisk in the heated milk. Cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat. Add the cheddar, fontina and mustard and whisk until the cheese is melted. Set aside.
• <b>Cook the macaroni</b>
• Meanwhile, add the 2 Tbs. salt and the macaroni to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain well.
• Add the pasta to the cheese sauce and stir well. Season with salt and pepper. Transfer to the ramekins or baking dish. If freezing, set aside and let cool (see note above).
• <b>Bake the macaroni and cheese</b>
• In a fry pan over medium heat, melt the remaining 2 Tbs. butter. Remove from the heat, add the bread crumbs and stir until coated. Sprinkle over the macaroni and cheese. Bake until the sauce is bubbling, about 30 minutes. Let stand for 5 minutes, then serve. Serves 4.
• Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).

Steps:

• Preheat an oven to 375&#176;F. Butter a 9-by-13-inch baking dish.
• Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.
• Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup <i>each</i> of the Gruy&#232;re and cheddar. Stir until smooth.
• Pour the cheese sauce onto the macaroni, add the chives and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.
• Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).