A nice, quick Mac and Cheese. This comes from the Washington Post.
- 8 ounces cavatappi
- 2 cups chicken broth
- 1 cup whole milk
- 1.5 cups two or three cheese blend (cheddar, mozzarella, Monterey Jack)
- Combine pasta and broth in rice cooker. Start cooker. Open the lid and stir every five minutes to prevent scorching until the pasta is done.
- Add milk and cheese. Close lid and heat until well combined, again opening the lid to stir every five minutes.