Entrees
null
6 Cups
null
6 Cups
Calories 371 (36% from fat)
carb. 34g
pro. 25g
fat 15g
sat. fat 9g
chol. 46mg
sod. 507mg
calc. 649mg
fiber 1g
carb. 34g
pro. 25g
fat 15g
sat. fat 9g
chol. 46mg
sod. 507mg
calc. 649mg
fiber 1g
Ingredients
- 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
Preparation
- 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.
