Macaroni And Cheese; Sauteed Potatoes With Rosemary - Cuisinart MSC-600A Instruction Booklet

Macaroni & Cheese
We upped the creaminess factor in our version
of everyone's favourite comfort food . The
béchamel is the centerpiece of the ultimate

macaroni and cheese .

Settings: Brown/Sauté Slow Cook
Makes 8-10 serves as a side
120g unsalted butter
½ cup plain flour
1 litre milk
1 teaspoon flaked salt
½ teaspoon ground white pepper
2 teaspoons Dijon mustard
350g various shredded cheeses (Cheddar
and/or Fontina)
100g grated Parmesan cheese
400g macaroni, par-cooked (see package
instructions and cook half of the
suggested time), drained and reserved
toasted breadcrumbs to serve (optional)
1 . Put the butter into the cooking pot of the
Multicooker set to Brown/Sauté at 120°C . Once
butter has melted, stir in the flour and let cook,
stirring constantly, for about 3 minutes or until
mixture bubbles and thickens a little .
2 . Whilst stirring constantly with a wooden spoon
gradually add the milk, then add salt, pepper
and mustard . Increase heat to 165°C to allow
the mixture to a come to a gentle boil . Stirring
constantly in a figure eight motion (ensure your
spoon reaches each corner of the pot), let
mixture cook about 5 minutes or until thickened
and bubbles appear in the sauce . This mixture is
a béchamel or white sauce, a sauce base for
melting cheese easily . It should be thick enough
to thickly coat the back of a spoon .
3 . Once the white sauce has thickened, stir in the
cheeses and mix until melted .
4 . Stir in the par-cooked macaroni until well mixed
and cover pot with lid .
5 . Switch the unit to Slow Cook on Low for 2 .5
hours .
6 . Once time has expired, the unit will automatically
switch to Keep Warm . Serve immediately,
garnished with toasted breadcrumbs if desired .
Sautéed Potatoes with
Rosemary
A quick and flavoursome way to enjoy new
potatoes . Be patient with the potatoes – they
brown best if they are not crowded and are left to
sit in the hot cooking pot before turning .
Settings: Brown/Sauté
Makes about 8 servings
2 tablespoons olive oil
1 kg small new potatoes, halved
¼ teaspoon flaked salt
pinch freshly ground black pepper
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh
rosemary
1 . Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C .
2 . Once the oil is hot, add the potatoes (cut side
down), season with salt and pepper . Let the
potatoes sit in the hot cooking pot, then toss
after about 3 minutes .
3 . Once the potatoes are browned, cover with lid
and let potatoes cook for about 30 minutes, or
until cooked . Test potatoes with a skewer, which
should insert easily into the potato flesh and not
be too firm .
4 . When 5 minutes are remaining, add the garlic
and rosemary, and toss to combine . Cover again
and allow to cook for a few minutes to soften
the garlic .
5 . Serve immediately .
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