Cuisinart PSC-350 - Manual (Page 45)

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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
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
Makes 6 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
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
® 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
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.
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