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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