Four cheese macaroni
- 2 cups macaroni
- 1 cup chicken stock or water
- 1 cup heavy cream
- 1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
- 2 tablespoons butter
- 1/2 teaspoon salt and pepper
- Pinch of cayenne pepper
- Place pasta and liquids into rice cooker.
- Close lid and press cook.
- When pasta goes to keep warm, add the other ingredients, stir with paddle.
- Close lid and keep on warm till ready to serve.