1 cup chicken stock or 1 cup
1 cup heavy cream or 1 cup
1 1/2 cups
shredded mixed cheeses
( mild cheddar, Vermont cheddar, mozzarella, and fontina)
salt and 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. Stays terrific for hours.
- If larger serving is desired, go ahead and double or triple recipe…however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.