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Rice Cooker Macaroni and Cheese

Rice Cooker Macaroni and Cheese

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 container (32 ounces) chicken broth
  • 1 box (1 pound) elbow macaroni
  • 3 cups shredded cheddar cheese
  • 1 cup half and half
  • 1 tablespoon brown mustard
  • 1/2 teaspoon ground black pepper

Directions

  1. In the rice cooker cooking pot, add broth and macaroni. 
  2. Cook macaroni on the HEAT/SIMMER setting for 12 minutes.
  3. When macaroni is done, add cheese, half and half, mustard and pepper to cooking pot. Stir until well blended.
  4. Serve immediately.

Serves: 8

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