Shop Wolfgang Puck | Wolfgang Puck's Recipes | HSN Cookbook | Print Friendly Version

2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream
1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
Pinch of cayenne pepper

1. Place pasta and liquids into rice cooker.
   
   
2. Close lid and press cook.
   
   
3. When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours