FRENCH COUNTRY PLACEMATS 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:

• Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
• Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.