RICE COOKER MACARONI AND CHEESE
- 1 can (14 ounce) chicken broth or 2 bouillon cubes in 14 oz water
- 2 cups elbow macaroni (uncooked)
- 3/4 cup milk
- 2 cups shredded cheddar cheese
Adapted from pinterest.com
Place macaroni and broth in rice cooker.
Secure lid and set to cook.
When rice cooker switches to warm (about 15 minutes) add milk and cheese. Stir.
Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted.
These are the directions that work in my cooker. It took a couple tries to get the liquid right so the liquid may vary a little depending on your rice cooker. But the basic recipe should work.