I do this in the Wolfgang Puck 7-Cup model.
1 cup uncooked elbow macaroni
2 cups water
1 1/2 to 2 cups half and half
1 cup very sharp cheddar
1 tbs butter
1/2 tsp. salt
pinch of dry mustard
freshly ground pepper
1/4 cup parmesan or romano/parmesan mixture
Add macaroni, water and butter to rice cooker. Close lid, set to "cook." It takes about 15-20 min for the water to evaporate, so I check the cooking process at about 15 min.
When the water is mostly evaporated and the pasta is al dente, add the remaining ingredients, set to "cook" once again, and cook until it begins to boil. This will be about 5-10 minutes. Set to "keep warm" and the sauce will begin to thicken. If you don't want to wait for this to happen, just use a little instant gravy flour (Wondra) to thicken.
Use as much cheese as you like...this is only a guide, and mix, match and change the cheeses used. I've used cheddar/jack cheese combos as well as cheddar/smoked gouda combos. All great!
You can also customize this by sauteing some bacon or ham and adding it to the mixture along with some onions. The possibilities are rather endless.
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