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SLOW COOKING
PASTA WITH FOUR
CHEESES
Settings: Quick Cook & Slow Cook
Makes about 10 cups
450 g large elbows or similiar-size
pasta
2 tablespoons unsalted butter
1 small shallot, finely chopped
(about ¼ cup)
3 garlic cloves, finely chopped
2 tablespoons unbleached, all-purpose
flour
2 cups low-fat evaporated milk
½ teaspoon dry mustard
½ teaspoon sea salt
½ teaspoon ground white pepper
180 g shredded extra sharp Cheddar
120 g shredded Gruyère
60 g shredded mozzarella
½ cup panko breadcrumbs
2 tablespoons grated Parmesan
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.
Nutritional information per serving (based on 1 cup):
Calories 368 (33% from fat) • carb. 45g • pro. 18g
• fat 13g • sat. fat 7g • chol. 46mg • sod. 341mg
• calc. 379mg • febre 1g
MARINARA SAUCE
Settings: Quick Cook & Slow Cook
Makes about 6 cups
2 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
2 cans (840 g each) whole plum
tomatoes in purée
10 leaves fresh basil, thinly sliced
(chiffonade)
½ tablespoon freshly ground black pepper
1 teaspoon dried oregano
¼ teaspoon fennel seed
3 tablespoons granulated sugar
Put the oil in the cooking pot of the Cuisinart
®
Rice
Plus Multi-Cooker. Select the Quick Cook function
and press Start. Once oil is hot and shimmering,
about 2 minutes, add the garlic. Sauté until
softened, about 2 to 4 minutes. Add the tomatoes;
bring to a boil.
Switch the cooker to the Slow Cook function. Stir in
the basil, pepper, oregano and fennel. Close the lid
and set the timer for 3 hours. Press Start. When
two hours have elapsed, stir in the sugar. Close the
lid again and let cook for the additional hour.
Once the audible tone has sounded to indicate the
end of cooking, open the lid. Stir and then let rest
for 5 minutes. Serve.
Nutritional information per serving (based on ½ cup):
Calories 60 (35% from fat) • carb. 9g • pro. 1g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 48mg • febre 1g