Ingredients
- 1 ½ cups elbow macaroni
- 1 ½ cups chicken broth or 1 1?2 cups water and a good-quality chicken bouillon cubes
- 1 cup heavy cream
- ¾ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- ¼ teaspoon kosher salt, to taste
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ¼ 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.