Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer’s instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.
I make this in my small Aroma(R) 2- to 8-cup rice cooker. If you have a larger unit, you may easily double or triple this recipe.
Elbow macaroni works best in this, but you can use rotini, penne, shells, or whatever smaller pasta you have on hand. Barilla Plus(R) pasta is tasty and makes the dish extra nutritious.
Feel free to experiment with different types of cheese (sharp, medium, Italian blend, or whatever you like.)
I used low-sodium chicken broth, but any kind would be good. Any type of milk can be used in place of almond milk.
Red pepper flakes can be used in place of paprika.
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