Name: Mac and creamy cheese
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
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

AuthorHungry PandaCategoryVegDifficultyBeginner

Yields4 Servings

Prep Time5 minsCook Time35 minsTotal Time40 mins

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

Put the macaroni, stock and salt into your rice cooker.

Close the lid and press WHITE RICE or PASTA option

When the rice cooker switches to keep warm, add the cream, cheese, cayenne pepper and stir with paddle.

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.

Serve with a sprinkle of cayenne pepper and parsley on the top for decoration.

*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