Ingredients

The following ingredients have 4 Servings
  • 16 ounces (2 liquid cups) vegetable stock
  • 8 ounces uncooked small pasta noodles (elbow macaroni (shells, or penne work well))
  • 1 1/2 cups shredded cheddar cheese
  • 4 ounces (1/2 liquid cup) milk (any variety) or half and half
  • 2 ounces (1 Tablespoon) butter or coconut oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon nutmeg
  • 1/2 Tablespoon prepared brown mustard
  • 8 ounces (1/2 pound) cooked ham (sliced or diced (I used deli ham))

Instruction

  • Add broth and macaroni to the rice cooker cooking pot.
  • Cook macaroni on the HEAT/SIMMER setting for 12 minutes.
  • When macaroni is done, add all remaining ingredients except the ham to cooking pot. Stir until well blended, then stir in the ham.
  • Serve immediately.