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
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.