Ingredients
1 pound large elbows or similar-size pasta2tablespoons unsalted butter1small shallot, finely chopped (about ¼ cup)3garlic cloves, finely chopped2tablespoons unbleached, all-purpose flour2cups low-fat evaporated milk½teaspoon dry mustard½teaspoon sea salt½teaspoon ground white pepper6ounces shredded extra sharp Cheddar4ounces shredded Gruyère2ounces shredded mozzarella½cup panko breadcrumbs2tablespoons grated Parmesan
Preparation
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.
