
living in constant fear of being eaten. I don't want to even THINK about how many ulcer that guy has.
living in constant fear of being eaten. I don't want to even THINK about how many ulcer that guy has.
Creamy Rice Cooker Macaroni and Cheese
by Panthur
20 min | 20 min prep
SERVES 4
• 2 cups macaroni (I used fusilli)
• 1 cup chicken stock or water (that's chicken broth... right? hopefully)
• 1 cup heavy cream or half-and-half (I just used milk)
• 1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) (I used some nacho cheese, some shredded cheese, and 1 1/2 slices of provolone!)
• 2 tablespoons butter
• 1/2 teaspoon salt and pepper (I omitted this - all the cheese seemed like enough sodium, thank you)
• 1 pinch cayenne pepper (nope - didn't have any)
• Several vigorous shakes of green Tobasco sauce
• 1 can tuna
1. Place pasta and liquids into rice cooker. Close lid and press cook.
2. When pasta goes to keep warm, add the other ingredients, stir with paddle. (I just used a wooden spoon - hopefully that's an acceptable substitute) Close lid and keep on warm till ready to serve. Stays terrific for hours.










