½ pound elbow macaroni 2 tablespoons unsalted butter 2 tablespoons unbleached 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
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 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.