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
- In the rice cooker cooking pot, add broth and macaroni.
- Cook macaroni on the HEAT/SIMMER setting for 12 minutes.
- When macaroni is done, add cheese, half and half, mustard and pepper to cooking pot. Stir until well blended.
- Serve immediately.
Serves: 8
