AuthorHungry PandaCategoryVegDifficultyBeginner 2 cups uncooked macaroni
2 cups chicken stock or 2 cups water
1 cup heavy cream or 1 cup half-and-half (milk/cream)
1 ½ cups shredded mixed cheeses (mild cheddar, mozzarella, Monterey jack, fontina)
2 tbsp butter
¼ tsp salt and pepper
1 pinch cayenne pepper
1 stick parsley
1
Put the macaroni, stock and salt into your rice cooker.
2
Close the lid and press WHITE RICE / LONG GRAIN / REGULAR or PASTA option
3
When the rice cooker switches to keep warm, add the cream, cheese, cayenne pepper and stir with paddle.
4
Close lid and leave on KEEP WARM until ready to serve. Stays terrific for hours and is best if left for at least 30 minutes on this setting.
5
Serve with a sprinkle of cayenne pepper and parsley on the top for decoration.
6
*If larger serving is desired you can double or triple recipe but you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough,.
Ingredients
2 cups uncooked macaroni
2 cups chicken stock or 2 cups water
1 cup heavy cream or 1 cup half-and-half (milk/cream)
1 ½ cups shredded mixed cheeses (mild cheddar, mozzarella, Monterey jack, fontina)
2 tbsp butter
¼ tsp salt and pepper
1 pinch cayenne pepper
1 stick parsley