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

Servings: Makes about 10 cups

Nutritional information per serving

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

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