2 cups uncooked macaroni
1 cup chicken stock, veggie stock or water
1 cup evaporated milk (original recipe called for heavy cream, the evap. milk works fine!)
1 1/2 cups shredded cheese (sharp cheddar or a combo of your favs)
1/2 tsp salt and pepper
garlic salt to taste
1 tsp dijon mustard
You can also add leftover chopped ham if you have some around. It adds to the awesomeness!
Mix all ingredients together in your rice cooker. Close the lid and press "cook". When the unit switches to "keep warm" (13 to 15 minutes) open and give a stir. Close lid and let sit on the "keep warm" setting for another 5 minutes or so.
Makes 4 , 1 cup servings
