Cuisinart PSC-650 Manuel d'utilisateur télécharger pdf (Page 53)

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Macaroni with Four Cheeses

1 pound elbow macaroni

4 tablespoons unsalted butter

4 tablespoons unbleached,

all-purpose ﬂour

4 cups fat-free evaporated milk,

not reconstituted

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

12 ounces reduced-fat sharp Cheddar,

shredded

8 ounces Gruyère (not processed),

shredded

cooking spray

1 can diced tomatoes (14 ounces),

drained (about 1½ cups)

8 ounces part-skim mozzarella,

shredded

1 cup fresh breadcrumbs

1 ounce freshly grated Parmesan,

about ¼ cup

Makes 12 cups

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

3¾-quart saucepan; stir in ﬂour. Cook, stirring con-

stantly 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

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 5 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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Cuisinart PSC-650 Manuel d'utilisateur Page 53

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