Exotic Mac and Cheese

Why do I always have dinner parties on the hottest days of the year?

I have guests coming tonight for the mac and cheese party, but due to some confusion and some scheduling upheaval, I appear to be the only one cooking. I made about 4 quarts of mac and cheese. 2 varieties. One rather plain and French/ croque monsieur inspired. The other artery-clogging and Italian-inspired.

Neither are cheap.

The French-inspired Mac and Cheese

mixed in saucepan, stirring constantly for about 3 minutes:
- 2 tablespoons chopped fresh chives
- 2 tablespoons butter
- 1/2 teaspoon four color organic fresh ground pepper
Once bubbly, add
- 2 tablespoons flour, still and heat until bubbly
Warm separately
- 1 cup whole milk
- 1 cup heavy cream
Add to the butter base and heat to boiling.
Remove from heat and add
- 1/3 pound shredded gruyere
- 1/4 pound smoked gouda, grated or chopped
Stir and add to noodles. Bake in oven as you would with normal mac and cheese.

The Italian-inspired mac and cheese

- Two tablespoons extra virgin olive oil
- one teaspoon garlic powder
- about 1 teaspoon fresh oregano
- about 8 leaves fresh basil, chopped
cook until fragrant and sizzling and add
- two tablespoons flour
cook a few moments and add
- about 1 cup diced proscuitto (spelling?)
- about six pepperonis, diced
when the meat seems glossy and done, add
- 2 cups milk
slowly bring to a boil
remove from heat and add
- about 6 ounces extra sharp provolone, chopped
- about 2 ounces mozzerrella
Combine with noodles
Top with chunks of mozzerella
Add pepperonis.
Bake.

How to make basic mac and cheese, according to Betty Crocker:
http://angelfoodcooking.blogspot.com/2009/06/spinach-herb-apple-meatloaf-and-simple.html