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  cooking class    with Chef Wolfgang Puck
Macaroni & Cheese
 
Yield: 2-3 Servings
 
Ingredients:
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
 
Directions:
  1. Combine noodles, broth and cream in rice cooker. Press COOK and stir occasionally.
  2. When machine switches to KEEP WARM add the remaining ingredients and stir thoroughly till all cheese is melted.  Press COOK again.
  3. 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.
  4. Serve.

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