2 cups macaroni
1 cup chicken stock or 1 cup water
1 cup heavy cream or 1 cup half-and-half
1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
1 pinch cayenne pepper

2 cup s macaroni 1 cup chicken stock or 1 cup water 1 cup heavy cream or 1 cup half-and-half 1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) 2 tablespoons butter 1/2 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. Stays terrific for hours.

If larger serving is desired, go ahead and double or triple recipe…however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.