YIELDS
Makes about 12 servings (for MSC-600); Makes about 6 servings (for MSC-400)
INGREDIENTS
Note: The amounts listed are for the MSC-600 (6 quart) model. If you have the MSC-400 (4 quart) model, simply halve all of the ingredients to accomodate for the smaller capacity.
- 8 tablespoons unsalted butter
- ½ cup unbleached, all-purpose flour
- 6 cups whole milk
- ¾ teaspoon sea or kosher salt
- ½ teaspoon freshly ground black pepper
- pinch ground nutmeg
- ¼ teaspoon dry mustard
- 12 ounces various shredded cheeses (we love using Cheddar and/or fontina)
- 4 ounces grated Parmesan
- 1 pound macaroni, par-cooked (see package instructions and cook half of the suggested time), reserved
NUTRITIONAL INFORMATION
Nutritional information per serving (1 cup):
Calories 455 (48% from fat) • carb. 38g • pro. 20g
• fat 24g • sat. fat 14g • chol. 68mg • sod. 478mg
• calc. 455mg • fiber 2g
INSTRUCTIONS
- Put the butter into the cooking pot of the Multicooker set to Brown/Sauté at 300°F. Once butter has melted, stir in the flour and cook, stirring often, for about 4 to 5 minutes or until mixture is lightly browned and thickened.
- Gradually whisk in the milk, salt, pepper, nutmeg and dried mustard using a nonstick whisk. Raise heat to 325°F to bring the mixture to a boil. Stirring constantly, let mixture cook about 2 to 3 minutes or so, until thickened.
- Once the white sauce has thickened, stir in the cheeses and mix until melted.
- Stir in the macaroni until well mixed and cover.
- Switch the unit to Slow Cook on Low for 2 hours.
- Once time has expired, the unit will automatically switch to Keep Warm. Serve immediately, garnished with toasted breadcrumbs if desired.
