Skillet Brussels Sprouts With Red Onion; Old-Fashioned Macaroni And Cheese - Cuisinart Stack5 GR-M3CB Series Instructions Manual

select 325°F. Cover and cook for about 25
minutes.
6. Remove the cover and top the casserole
with the remaining fontina cheese. Cover
and cook an additional 5 minutes to melt
the cheese.
7. Enjoy immediately.
Nutritional information (based on 8 servings): Calories 307
(46% from fat) • carb. 34g • pro. 11g
fat 17g • sat. fat 9g • chol. 58mg
sod. 420mg • calc. 150mg • fiber 4g
Skillet Brussels Sprouts
with Red Onion
This recipe will make you a Brussels sprouts
Makes about 3 cups
1 tablespoon olive oil, divided
1 pound Brussels sprouts, halved
lengthwise
1 medium red onion, halved
lengthwise with each half sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 tablespoon pure maple syrup
1. Assemble the Cuisinart
the baking pan and select 400°F.
Add 2 teaspoons of the olive oil to the pan.
2. Once the oil is hot, add the Brussels
sprouts, cut side down. Cook, tossing
occasionally after about 5 minutes.
3. Lower the temperature to 350°F and add
the sliced onions with the salt and pepper
and remaining oil. Cook for an additional
5 minutes, tossing occasionally and then
cover.
4. Cook for about 10 minutes and occasionally
stir until the sprouts are tender.
5. Once tender, finish with the maple syrup.
Taste and adjust seasoning according to
preference. Serve immediately.
Nutritional information per serving (based on ½-cup
serving) Calories 69 (30% from fat) • carb. 11g pro.
3g • fat 3g • sat. fat 0g • chol. 0mg
sod. 198mg • calc. 40mg • fiber 3g
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Old-Fashioned Macaroni
and Cheese
Need we say more??!!
Makes about 15 servings
Cooking spray
1 pound elbow macaroni
½ cup unsalted butter
6 tablespoons unbleached,
all-purpose flour
6 cups whole milk
4 ounces Cheddar cheese,
shredded
4 ounces mozzarella cheese,
shredded
4 ounces Monterey Jack cheese,
shredded
¾ teaspoon kosher salt
Dash hot sauce
1 to 2 cups toasted breadcrumbs
1. Cook macaroni according to manufacturer's
instructions. Drain pasta and rinse under
cold water. Toss with some oil to prevent
sticking.
2. Assemble the Cuisinart
baking pan and select 350°F. Add the butter
to the pan.
3. Once the butter is melted, stir in the
flour with a nonstick whisk until smooth.
Continue to cook while occasionally stirring,
for about 2 minutes.
4. Continue whisking and slowly pour the milk
into the butter/flour mixture. Turn heat up
slightly and stir mixture occasionally, to
evenly heat. Once mixture comes to a boil,
reduce the heat to maintain a simmer for
about 2 minutes.
5. Keep stirring until the mixture becomes
very thick. When thick, stir in the shredded
cheeses to the mixture. Once all the cheese
has been added, stir sauce well until
homogenous. Stir in salt, hot sauce, and
then the macaroni.
6. Turn the temperature to 300°F and cover.
Cook for about 35 minutes.
7. Sprinkle the toasted breadcrumbs over the
top before serving.
Nutritional information per serving (based on 15 servings):
Calories 204 (54% from fat) • carb. 15g pro. 8g • fat
12g • sat. fat 7g • chol. 38mg
sod. 159mg • calc. 204mg • fiber 1g
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