Macaroni & Cheese with Broccoli by Dash
1 cup(s), elbow macaroni
Store-bought chicken stock
¾ cup(s), or homemade
Shredded cheddar cheese
Shredded part-skim mozzarella cheese
½ cup(s), optional)
1 pinch(es), to taste
- Put the pasta, chicken stock, milk, and salt in the Rice Cooker and stir. Cover with Lid and turn on the Rice Cooker.
- Cook until all the liquid is absorbed. As soon as it’s is absorbed, carefully remove the Lid and add the cheese, butter, and stir well.
- Close the Lid and cook until the cycle is complete. Add broccoli florets.