Specifications

Macaroni with Four Cheeses
½ pound (250 g) elbow macaroni 2 tablespoons (30 ml) unsalted
butter
2 tablespoons (30 ml) unbleached
all-purpose flour
2 cups (500 ml) fat free evaporated
milk, not reconstituted
½ tablespoon (7 ml)
Worcestershire sauce
½ teaspoon (2 ml) dry mustard ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground
pepper
6 ounces (170 g) reduced-fat sharp
Cheddar, shredded
4 ounces (115 g) Gruyère
(not processed), shredded
cooking spray 8 ounces (230 g) diced tomatoes,
drained (about 1½ cups [375 ml])
4 ounces (115 g) part-skim
mozzarella, shredded
½ cup (125 ml) fresh breadcrumbs ½ ounce (15 g) freshly grated
Parmesan, about 2 tablespoons (30 ml)
Makes 6 cups (1.5 L)
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 (3.5 L) saucepan; stir in flour. Cook, stirring
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
®
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 5 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Nutritional information per serving (¾ cup [75 ml]):
Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
Tomato Sauce
1 tablespoon (15 ml) extra virgin
olive oil
½ pound (250 g) onions, peeled,
finely chopped
6 ounces (170 g) carrots, peeled,
chopped
2 ribs celery, peeled, finely
chopped
2 garlic cloves, peeled,
finely chopped
½ tablespoon (7 ml) dried basil 1½ teaspoons (7 ml) dried marjoram
1½ teaspoons (7 ml) dried oregano 1 can plum (Italian) tomatoes
(35 ounces [985 g])
2 cups (500 ml) tomato purée,
salt-free if available
1½ tablespoons (25 ml) salt-free
tomato paste
¼ cup (50 ml) dry white wine
or vermouth
½ teaspoon (2 ml) kosher salt
Makes about 8 cups (2 L)
Heat the olive oil in the Cuisinart
®
12-inch (30 cm) skillet over medium heat. Add the
chopped onions, carrots, celery, and garlic; cook until the vegetables are softened, but not browned, about 5 minutes. Add the basil, marjoram, and oregano; cook until the herbs are aromatic, 2 to 3 minutes longer. Place the cooked vegetables in the ceramic pot of the Cuisinart
®
Slow Cooker. Add
the tomatoes, tomato purée, tomato paste, wine and salt to the slow cooker and stir to blend. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. For a smoother sauce, use a Cuisinart
®
Hand Blender or regular blender to
purée the sauce to desired consistency.
Nutritional information per serving (1 cup [250 ml]):
Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 639mg • calc. 98mg • fiber 6g
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