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Macaroni with Four Cheeses – 6 Cups


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


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.

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Makes 6 cups

Nutritional Information
Per Serving

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

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