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Suggest a better descriptionSource: Cuisinart
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 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 gruyere until blended. Add to pasta. Stir to combine.
Lightly coat interior of 4 quart slow cooker with cooking spray. Add half the macaroni mixture. Top with mozzarella. Add the remaining macaroni. Combine bread crumbs and parmesan. Sprinkle over top. Cook covered for 5 hours on low. Do not allow to continue to heat or it will burn.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 472 | ||
Calories from Fat: 218 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 74.9mg | 23 % | |
Sodium 576.1mg | 20 % | |
Potassium 181.4mg | 5 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 36.4g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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