25
Macaroni & Cheese
We upped the creaminess factor in our
version of everyone’s favorite comfort food.
Béchamel is the centerpiece of this ultimate
macaroni and cheese.
Settings: Brown/Sauté
Slow Cook
Makes about 6 servings
4 tablespoons unsalted butter
¼ cup unbleached, all-purpose flour
3 cups whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
pinch ground nutmeg
¼ teaspoon dried mustard powder
6 ounces various shredded cheeses
(such as Cheddar and/or fontina)
2 ounces grated Parmesan
½ pound macaroni, par-cooked (see
package instructions and cook half
of the suggested time), reserved
1. 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.
2. 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, cook about 2 to 3
minutes or so, until thickened.
3. Once the white sauce has thickened,
stir in the cheeses and mix until
melted.
4. Stir in the macaroni until well mixed
and cover.
5. Switch the unit to Slow Cook on Low
for 2 hours.
6. Once time has expired, the unit will
automatically switch to Keep Warm.
Serve immediately, garnished with
toasted breadcrumbs if desired.
Nutritional information per serving (1 cup):
Calories 460 (49% from fat) • carb. 37g • pro. 20g
• fat 24g • sat. fat 15g • chol. 71mg • sod. 570mg
• calc. 456mg • fiber 1g
Sautéed Red Potatoes
A quick and flavorful way to enjoy red
potatoes. Be patient with flipping the
potatoes – they brown best if they are left to
sit in the hot cooking pot before turning.
Settings: Brown/Sauté
Makes about 4 to 6 servings
1½ tablespoons olive oil
1 pound small red new potatoes, cut
into wedges
½ teaspoon kosher salt
pinch freshly ground black pepper
3 to 4 garlic cloves, peeled and smashed
2 teaspoons chopped fresh rosemary
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at
350°F.
2. Once the oil is hot, add the potatoes,
salt and pepper.
3. Cook the potatoes uncovered for
about 30 to 35 minutes, stirring
occasionally until fully cooked and well
browned.
4. During the last 5 minutes of cooking,
add the garlic and rosemary, and toss
to combine.
5. Serve immediately.
Nutritional information per serving (½ cup):
Calories 86 (36% from fat) • carb. 13g • pro. 2g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 204mg
• calc. 12mg • fiber 1g
