Macaroni & Cheese
Yield: 2-3 Servings
1 1/2 cups elbow macaroni
1 cup heavy cream
1 1/2 cups chicken broth or water and a good quality chicken bullion cube
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon kosher salt or to taste
- Combine noodles, broth and cream in rice cooker. Press COOK and stir occasionally.
- When machine switches to KEEP WARM add the remaining ingredients and stir thoroughly till all cheese is melted. Press COOK again.
- It will switch to KEEP WARM after just a few minutes but this is the point where the cheese on the bottom turns that delicious brown.