Cream Cheese Macaroni & Cheese

Prep Time
5 minutes
Cook Time
45 minutes


  • 16 ounces elbow macaroni
  • 2½ cups half-and-half
  • pinch cayenne pepper
  • 16 ounces cream cheese, room temperature
  • 8 ounces sharp cheddar, shredded
  • 3 ounces gruyere, shredded


  1. Fill the inner pot of the Aroma Housewares Co multicooker ¾ of the way with water. Set the rice cooker to STEAM for 30 minutes. Close the lid and let come to a boil.
  2. Once boiling, add the pasta. Let return to a boil while stirring often to prevent the pasta from sticking to the bottom of the Aroma multicooker. Cook until al dente, about 8 minutes with the lid open the whole time.
  3. Once the pasta is done, reserve 1 cup of the cooking water by carefully ladling out into a bowl. Set aside.
  4. Turn off the Aroma multicooker and carefully remove the inner pot with oven mitts; drain the pasta and set aside.
  5. Return the inner pot to the multicooker and set for Sauté-then-Simmer STS®.
  6. Add the half-and-half and cayenne and heat until it comes to a simmer.
  7. Simmer for 15 minutes, whisking often.
  8. Add the cream cheese and stir until melted.
  9. Switch the rice cooker to Keep Warm. Whisk in the cheddar and gruyere until all of the cheese is melted and the sauce is smooth.
  10. Add the cooked macaroni and stir to combine. Add some of the reserved pasta water to thin the sauce if needed.
  11. Season with salt and pepper if desired. Serve immediately.

    Recipe inspiration from Food Network