- from www.bakeatmidnite.com/
- 2 cups uncooked elbow macaroni
- Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
- 1/4 tsp salt
- 1 tsp oil or butter
For the sauce:
- 1/2 cup heavy cream
- 2 cups whole milk (I generally mix 1 1/2 cups milk with 1/2 cup half and half cream)
- 1 cup cubed Velveeta
- 8 oz shredded sharp cheddar
- 2-3 strips of crisp bacon, diced
- 1/2 tsp freshly ground black pepper
For the topping:
- 1 cup soft breadcrumbs
- 1 tbs butter, melted
Place
the macaroni, water, salt and oil in bowl of 7-cup rice cooker. Set
rice cooker to COOK. Check macaroni in about 10 minute. If water is
almost absorbed, switch cooker to WARM. When water is absorbed, the
cooker will automatically switch to keep warm mode, but it's better in
this case to catch this before it does. However, if it has already gone
to keep warm, it's no tragedy, but some elbows on the bottom may have
started to brown (which is perfectly OK). Leave the cooked elbows in
the rice cooker's pot.
Add
sauce ingredients to cooked macaroni in the rice cooker's pot. Switch
cooker to COOK and with lid open, stir until cheeses are melted. Close
lid and cook for about 5 minutes, or until sauce is reduced by 25%.
While sauce is reducing, mix breadcrumbs with the melted butter. Set aside.
Preheat oven to 350 degrees. Spray or grease a 1.5 quart deep casserole.
Add macaroni and sauce to prepared baking dish. Top with buttered bread crumbs.
Bake at 350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.
Serves 4-6
**For Conventional Cooking**
Cook elbows as per package directions; drain and set aside.
In
a medium saucepan ,combine sauce ingredients, except for bacon. Stir
constantly over medium heat until cheeses are melted. Reduce heat and
stir constantly until sauce is slightly reduced (about 25%). Add the
bacon and cooked, drained macaroni. Proceed from here as in the
directions above.
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