Cuisinart PSC-650 - Manual (Page 53)

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Macaroni with Four Cheeses
 pound elbow macaroni
 tablespoons unsalted butter
 tablespoons unbleached,
all-purpose flour
 cups fat-free evaporated milk,
not reconstituted
 tablespoon Worcestershire sauce
 teaspoon dry mustard
 teaspoon kosher salt
 teaspoon freshly ground pepper
 ounces reduced-fat sharp Cheddar,
shredded
 ounces Gruyère (not processed),
shredded
cooking spray
 can diced tomatoes ( ounces),
drained (about ½ cups)
 ounces part-skim mozzarella,
shredded
 cup fresh breadcrumbs
 ounce freshly grated Parmesan,
about ¼ cup
Makes 12 cups
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
® ¾-quart saucepan; stir in flour. Cook, stirring con-
stantly 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
® Slow Cooker with
cooking spray. Add half the macaroni mixture. Spread the drained tomatoes in
a layer; top with the mozzarella, then the remaining macaroni. Combine bread-
crumbs 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.
Nutritional information per serving (¾ cup):
Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
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