Loading ...
Loading ...
Loading ...
6
Macaroni with Four Cheeses
◆
50
entrÉeS & SauceS
½ pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups fat free evaporated milk,
not reconstituted
½ tablespoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
6 ounces reduced-fat sharp Cheddar,
shredded
4 ounces Gruyère (not processed),
shredded
cooking spray
8 ounces diced tomatoes,
drained (about 1½ cups)
4 ounces part-skim mozzarella,
shredded
½ cup fresh breadcrumbs
½ ounce freshly grated Parmesan,
about 2 tablespoons
Makes 6 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
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 a 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 cook on Low
setting, using the Timer function, for 5 hours – Slow Cooker will automatically
switch to Warm.
Nutritional information per ¾-cup serving:
Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
Loading ...
Loading ...
Loading ...