Cuisinart MSC-600 Instruction Booklet - Page 20

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Garlic-Rosemary Beans

These are delicious served alongside lamb

chops. You can also purée them in a food

processor to make a white bean dip to serve

with a crudités platter.*

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1

pound navy or cannelloni beans,

soaked in room-temperature water

overnight

1½

teaspoons olive oil

6 to 8

garlic cloves, crushed

2

fresh rosemary sprigs

½

teaspoon sea or kosher salt

2½

cups vegetable or chicken broth

1.

Soak the beans overnight by covering with

water by about 2 inches. Once soaked,

drain and rinse.

2.

Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once oil is hot, add the garlic. Sauté until

the garlic is golden and fragrant, about 1 to

2 minutes. Add the remaining ingredients

(be sure to drain the beans). Stir to combine,

cover and switch to Slow Cook on High for

4 hours. (Check the beans after 3 hours. If

they seem tender enough, turn it off. If not

allow it to cook for the additional hour.)

3.

Once the time has expired, the unit will

automatically switch to Keep Warm.

*

If puréeing, more liquid (about ½ to 1 cup)

will need to be added when processing.

Macaroni & Cheese

We upped the creaminess factor in our

version of everyone’s favorite comfort food.

The béchamel is the centerpiece of the

ultimate macaroni and cheese.

Settings: Brown/Sauté

Slow Cook

Makes about 12 servings

8

tablespoons unsalted butter

½

cup unbleached, all-purpose flour

6

cups whole milk

¾

teaspoon sea or kosher salt

½

teaspoon freshly ground black

pepper

pinch ground nutmeg

¼

teaspoon dry mustard

12

ounces various shredded cheeses

(we love using Cheddar and/or

fontina)

4

ounces grated Parmesan

1

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 250°F.

Once butter has melted, stir in the flour

and let 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 dry mustard using a nonstick

whisk. Raise heat to 325°F to bring the

mixture to a boil. Stirring constantly, let

mixture cook about 5 minutes or so, until

thickened. This mixture is a béchamel or

white sauce, a sauce base for melting

cheese easily. It should be thick enough to

thickly coat the back of a spoon.

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 4

hours.

6.

Once time has expired, the unit will

automatically switch to Keep Warm. Serve

immediately, garnished with toasted

breadcrumbs if desired.

Cuisinart MSC-600 Instruction Booklet - Page 20

Garlic-Rosemary Beans, Macaroni & Cheese

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