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Macaroni with Four Cheeses
◆
50
e
ntr
ÉeS
& S
auceS
½
pound elbow macaroni
2
tablespoons unsalted butter
2
tablespoons 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
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
Makes 6 cups
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 a 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 cook on Low
setting, using the Timer function, for 5 hours – Slow Cooker will automatically
switch to Warm.
Nutritional information per ¾-cup serving:
Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g
• chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g
Содержание CSC-400
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