12 ounces various shredded cheeses (we love using Cheddar and/or fontina)
4 ounces grated Parmesan
Preparation
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, let mixture 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.
