Geoffrey’s Macaroni & Cheese in the Rice Cooker

Yield: 3-4 Servings – may be prepared in either small or large rice cooker

(For 6-8 Servings, prepare in a large rice cooker)

Ingredients for small batch (3-4 servings):
1 1/2 cups elbow macaroni
1 cup heavy cream
1 1/2 cups chicken broth or water and a good quality chicken bullion cube
1 cup shredded cheddar cheese
2.5 slices American cheese

1/4 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground pepper

Ingredients for large batch (6-8 servings):
3 cups elbow macaroni
2 cup heavy cream
3 cups chicken broth or water and a good quality chicken bullion cube
2 cups shredded cheddar cheese
5 slices American cheese

1/2 teaspoon kosher salt or to taste

1/2 teaspoon freshly ground pepper

Directions:

1. Combine noodles, broth and cream in rice cooker. Press COOK and stir occasionally.
2. When machine switches to KEEP WARM add the remaining ingredients and stir thoroughly till all cheese is melted.  Press COOK again.
3. It will switch to KEEP WARM after just a few minutes but this is the point where the cheese on the bottom turns that delicious brown.
4. Serve.