Macaroni with Four Cheeses

1      pound elbow macaroni

4      tablespoons unsalted butter

4      tablespoons unbleached, all-purpose flour

4      cups fat-free evaporated milk, not reconstituted

1      tablespoon Worcestershire sauce

1      teaspoon dry mustard

1      teaspoon kosher salt

1      teaspoon freshly ground pepper

12    ounces reduced-fat sharp Cheddar, shredded

8      ounces Gruyère (not processed), shredded

cooking spray

1      can diced tomatoes (14 ounces), drained (about 1½ cups)

8      ounces part-skim mozzarella, shredded

1      cup fresh breadcrumbs

1      ounce freshly grated Parmesan, about ¼ cup

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

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 con- stantly 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 bread- crumbs 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.