Macaroni With Four Cheeses - Cuisinart PSC-350 Instruction Booklet

Macaroni with Four Cheeses

½ pound elbow macaroni
 tablespoons unsalted butter
 tablespoons unbleached
all-purpose flour
 cups fat free evaporated milk,
not reconstituted
½ tablespoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
 ounces reduced-fat sharp Cheddar,
shredded
Parboil elbow macaroni about  minutes, until very al dente but cooked through.
Rinse under cool water in a colander, drain thoroughly and set aside in a large
bowl.
Melt butter in a Cuisinart
constantly for  minutes. Add milk; stir until it boils. Stir in Worcestershire sauce,
dry mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until
blended. Add to pasta and stir to combine.
Lightly coat the interior of the ceramic pot of the Cuisinart
cooking spray. Add half the macaroni mixture. Spread the drained tomatoes
in a layer; top with the mozzarella, then the remaining macaroni. Combine
breadcrumbs and Parmesan; sprinkle over top. Cover and press the on/off button to
turn the unit on. Set time to  hours and press Low; slow cooker will automatically
switch to Warm when cooking time has elapsed.
Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g
Makes 6 cups
¾-quart saucepan; stir in flour. Cook, stirring
®
Nutritional information per serving (¾ cup):
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
e
ntr É eS
 ounces Gruyère (not processed),
shredded
cooking spray
 ounces diced tomatoes,
drained (about ½ cups)
 ounces part-skim mozzarella,
shredded
½ cup fresh breadcrumbs
½ ounce freshly grated Parmesan,
about  tablespoons
& S
auceS
 
 
Slow Cooker with
®