Macaroni and Cheese
Look! Another recipe…I’m on a roll! This recipe for mac and cheese is adapted from a recipe I got off my favorite Disney Message Board, DIS Forums on their shared recipes thread. It is supposedly the recipe used at Wolfgang Puck Express in Downtown Disney for their Four Cheese Macaroni and Cheese. It is super yummy in it’s original form, but I adapted it to my tastes by changing the cheeses (I only use three) and omitting the butter.
Rice Cooker Macaroni and Cheese
2 cups macaroni
1 cup chicken stock
1 cup heavy cream (I feel guilty every time I use heavy cream in anything. Next time I make this I might try evaporated milk. I’ll let you know how that turns out)
1/2 cup shredded swiss
1/2 cup shredded cheddar
1/2 cup monterey jack
1/2 teaspoon salt and pepper
Pinch of Cayenne pepper
Place pasta, chicken stock, and cream into rice cooker with salt, pepper and cayenne. Close lid and press cook. I check on the pasta every 5 minutes or so, as my rice cooker cooks the pasta faster than it’s rice cycle. Rice cookers vary, so check your pasta often for tenderness.
Once pasta is al dente, and liquids have been partially absorbed, (it should look creamy, not watery) add cheeses, stir well, and allow to heat through. Serve right away.
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