Macaroni With Four Cheeses - Cuisinart PSC-650C Instruction Booklet

Macaroni with Four Cheeses

1 pound (454 g) elbow macaroni
4 tablespoons (60 ml) unsalted butter
4 tablespoons (60 ml) unbleached,
all-purpose flour
4 cups (1 L) fat-free evaporated milk,
not reconstituted
1 tablespoon (15 ml) Worcestershire
sauce
1 teaspoon (5 ml) dry mustard
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly
ground pepper
Parboil elbow macaroni about 5 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 3 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
ing 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 5 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 12 cups (3 L)
3¾-quart (3.5 L) saucepan; stir in flour. Cook, stirring
®
Nutritional information per serving [¾ cup (188 ml)]:
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
e
ntr É eS
12 ounces (40 g) reduced-fat sharp
Cheddar, shredded
8 ounces (227 g) Gruyère
(not processed), shredded
cooking spray
1 can diced tomatoes [14 ounces
(397 g)], drained [about 1½ cups
(63 ml)]
8 ounces (227 g) part-skim mozzarella,
shredded
1 cup (250 ml) fresh breadcrumbs
1 ounce (28 g) freshly grated Parmesan,
about ¼ cup (63 ml)
& S
auceS
6 7
6
Slow Cooker with cook-
®