Mac and Cheese

• 2 tbsp butter
• 1/2 cup breadcrumbs
• 1 tsp lemon zest
• ¼ cup parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 large sprig of fresh thyme
• 4 slices bacon, chopped
• 1 tbsp all purpose flour
• 2 ½ cups milk
• cans (354ml) evaporated milk
• Salt to taste
• ½ tsp each: ground black pepper, dry mustard powder, paprika
• ¼ tsp ground nutmeg
• 3 cups shredded sharp cheddar cheese, divided
• 1 lb (450g) dry elbow macaroni
• 2 tbsp finely chopped fresh parsley

Select Brown or DIY mode on multicooker and set time for 20 minutes at 140C. Melt butter uncovered in cooking bowl, 1 minute. Add breadcrumbs and stir uncovered until toasted and lightly browned, 5 minutes. Transfer breadcrumbs to a small bowl, set aside to cool for 10 minutes, then mix in lemon zest, parmesan cheese, salt and pepper. Reserve for later use in recipe. Meanwhile, pour the olive oil into cooking bowl and let it warm up for 30 seconds. Add the chopped onions, garlic, thyme and bacon. Sauté uncovered for 8 minutes, until softened and lightly browned. Stir in the flour, cook uncovered for 1 minute. Add milk, stirring continuously. Add evaporated milk, salt, pepper, dry mustard, paprika, nutmeg and 2 cups of the shredded cheese. Stir in the uncooked macaroni. Switch to Slow Cook program (P2) for 1 hour. Cover and cook. Stir after 30 minutes, cover and cook again till the end of the program. Uncover, stir and check if the macaroni is cooked. Fold in the remaining 1 cup shredded cheddar cheese and the chopped parsley. Leave Mac & Cheese on Automatic (Keep Warm) setting for 10 minutes to melt cheese and absorb the sauce. Remove and discard thyme sprig. Sprinkle reserved toasted breadcrumb topping over top and serve right away. Note: You can add other diced vegetables such as red peppers, mushrooms or tomatoes. For a cheesier dish, add 1 more cup of shredded cheddar cheese. If Mac & Cheese is too thick, thin it out with a little cream or milk.