Rice Cooker Mac and Cheese

By carvalhohm

Ingredients

• 1 1/2 cups elbow macaroni
• 1 1/2 cups chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes
• 1 cup heavy cream
• 3/4 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon kosher salt (to taste)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper

Details

Servings 2
Adapted from food.com

Preparation

Step 1

Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.

When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.

Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.