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