Ingredients
1 can (14 ounce) chicken broth
2 cups elbow macaroni (uncooked)
3/4 cup milk
2 cups shredded cheddar cheese (cheddar/jack blend works well)
Directions
1. Place macaroni and broth in rice cooker.
2. Secure lid and set to cook.
3. When rice cooker switches to warm (about 15 minutes) add milk and cheese.
4. Stir.
5. Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted.
6. Serve.
7. These directions work in one cooker. The liquid may vary a little depending on your rice cooker. But the basic recipe should work.