RICE COOKER MAC AND CHEESE RECIPE 2 cups cavatappi or elbow macaroni 1 cup chicken stock 1 cup heavy cream or 1 cup half-and-half 1 1/2 cups shredded mixed cheeses 2 tablespoons butter 1/2 teaspoon salt and pepper 1 pinch cayenne pepper
1. Place pasta and broth into rice cooker. Close lid and press cook on the brown rice setting.
2. When rice cooker is done and turns to warm setting, add the cheese, cream and other ingredients. Stir with paddle. Close lid and allow a few minutes for cheese to melt through and heat up, around 10 minutes.
Note: 1/2 cup of blue cheese was too much. Try 2 ounces blue cheese.