Rice Cooker Mac and Cheese

Ingredients

• 1 cup uncooked macaroni noodles
• 1 cup vegetable broth
• 1/3 cup milk
• 2 oz. cream cheese
• 3 oz. medium cheddar, shredded

Directions

1. Place the macaroni in the rice cooker and pour in the vegetable broth. Put the lid down, choose the "steam" setting, and cook for 5 minutes. The cooker may need 5-7 minutes to heat before the 5 minutes starts counting down. Stir the pasta twice, at the moment the countdown starts and again with about 2 minutes remaining. After each stir, put the lid back down right away.
2. As the pasta cooks, cut the cream cheese into chunks. When the 5 minutes are up, the broth should be fully absorbed into the pasta; if you still see liquid, continue cooking a few minutes longer. Switch the rice cooker to "keep warm," then add the milk and cream cheese. Stir until the cream cheese melts.
3. To finish, add half of the shredded cheddar and stir until it melts, then do the same with the remaining half. If the sauce tightens up or seems dry, loosen it with an extra splash of milk. Serve hot.