Specifications

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entrÉeS & SauceS
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
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)
Makes 12 cups (3 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 cook-
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.
Nutritional information per serving [¾ cup (188 ml)]:
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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