Pasta with Four Cheeses

Makes about 10 cups

1 pound large elbows or similar-size pasta 2tablespoons unsalted butter 1small shallot, finely chopped (about ¼ cup) 3garlic cloves, finely chopped 2tablespoons unbleached, all-purpose flour 2cups low-fat evaporated milk ½teaspoon dry mustard ½teaspoon sea salt ½teaspoon ground white pepper 6ounces shredded extra sharp Cheddar 4ounces shredded Gruyère 2ounces shredded mozzarella ½cup panko breadcrumbs 2tablespoons grated Parmesan

Nutritional information per serving (based on 1 cup): Calories 368 (33% from fat) • carb. 45g • pro. 18g • fat 13g • sat. fat 7g • chol. 46mg • sod. 341mg • calc. 379mg • fiber 1g

Parboil pasta until very al dente, but cooked through. Rinse under cool water in a colander, drain thoroughly; reserve. Put the butter in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once butter is hot and shimmering, about 2 minutes, add the shallot and garlic. Sauté until softened, about 3 minutes. Stir in the flour; cook about 1 minute to reduce the flour taste. Stir in the milk and the dry mustard, salt and pepper. Switch the cooker to the Slow Cook function and set the timer for 3 hours. Add the reserved pasta and the Cheddar, Gruyère and mozzarella to the cooking pot. Stir thoroughly to combine. Sprinkle with the breadcrumbs and Parmesan. Close the lid of the cooker. Press Start. Once the audible tone has sounded to indicate the end of cooking, open the lid. Stir and then let rest for 5 minutes. Serve.