August 13, 2008
This entry was posted on Wednesday, August 13th, 2008 at 9:39 pm and is filed under Cooking, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Approximate cooking time: 20 minutes
Approximate advance preparation time: 20 minutes
Serves: 4Ingredients:
2 cups macaroni pasta
1 cup chicken stock or water
1 cup heavy cream or half and half
1-1/2 cups shredded mixed cheeses (mild and Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
½ teaspoon salt and pepper
1 pinch cayenne pepper
Place pasta and liquids into rice cooker. Close lid and press cook. When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. If a larger serving is desired, go ahead and double or triple this recipe…however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not thoroughly cooked, and press cook again.
September 5th, 2008 at 5:04 am
Creamy Rice Cooker Macaroni and Cheese | Perfect Rice…
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