Skillet Brussels Sprouts With Red Onion; Old-Fashioned Macaroni And Cheese - Cuisinart Stack5 GR-M3 Serie Manual De Instrucciones Y Libro De Recetas

5. Clean and dry the baking pan and then
spray well with nonstick cooking spray.
Add the squash mixture to the baking
pan and select 325°F. Cover and cook for
about 25 minutes.
6. Remove the cover and top the casserole
with the remaining fontina cheese. Cover
and cook an additional 5 minutes to melt
the cheese.
7. Enjoy immediately.
Nutritional information (based on 8 servings): Calories
307 (46% from fat) • carb. 34g • pro. 11g
fat 17g • sat. fat 9g • chol. 58mg
sod. 420mg • calc. 150mg • fiber 4g
Skillet Brussels Sprouts
with Red Onion
This recipe will make you a Brussels
sprouts convert!
Makes about 3 cups
1 tablespoon olive oil, divided
1 pound Brussels sprouts, halved
lengthwise
1 medium red onion, halved
lengthwise with each half sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 tablespoon pure maple syrup
1. Assemble the Cuisinart
the baking pan and select 400°F.
Add 2 teaspoons of the olive oil to the
pan.
2. Once the oil is hot, add the Brussels
sprouts, cut side down. Cook, tossing
occasionally after about 5 minutes.
3. Lower the temperature to 350°F and
add the sliced onions with the salt
and pepper and remaining oil. Cook
for an additional 5 minutes, tossing
occasionally and then cover.
4. Cook for about 10 minutes and
occasionally stir until the sprouts are
tender.
5. Once tender, finish with the maple syrup.
Taste and adjust seasoning according to
preference. Serve immediately.
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24
Nutritional information per serving (based on ½-cup
serving) Calories 69 (30% from fat) • carb. 11g
pro. 3g • fat 3g • sat. fat 0g • chol. 0mg
sod. 198mg • calc. 40mg • fiber 3g
Old-Fashioned
Macaroni and Cheese
Need we say more??!!
Makes about 15 servings
Cooking spray
1 pound elbow macaroni
½ cup unsalted butter
6 tablespoons unbleached,
all-purpose flour
6 cups whole milk
4 ounces Cheddar cheese,
shredded
4 ounces mozzarella cheese,
shredded
4 ounces Monterey Jack cheese,
shredded
¾ teaspoon kosher salt
Dash hot sauce
1 to 2 cups toasted breadcrumbs
1. Cook macaroni according to
manufacturer's instructions. Drain pasta
and rinse under cold water. Toss with
some oil to prevent sticking.
2. Assemble the Cuisinart
the baking pan and select 350°F. Add the
butter to the pan.
3. Once the butter is melted, stir in the
flour with a nonstick whisk until smooth.
Continue to cook while occasionally
stirring, for about 2 minutes.
4. Continue whisking and slowly pour
the milk into the butter/flour mixture.
Turn heat up slightly and stir mixture
occasionally, to evenly heat. Once
mixture comes to a boil, reduce the
heat to maintain a simmer for about 2
minutes.
5. Keep stirring until the mixture becomes
very thick. When thick, stir in the
shredded cheeses to the mixture. Once
all the cheese has been added, stir
sauce well until homogenous. Stir in salt,
hot sauce, and then the macaroni.
6. Turn the temperature to 300°F and cover.
Cook for about 35 minutes.
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