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Cream Cheese Macaroni & Cheese
Servings
6-8
Prep Time
5 minutes
Cook Time
45 minutes
Featuring
Ingredients
- 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
Directions
- 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.
- 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.
- Once the pasta is done, reserve 1 cup of the cooking water by carefully ladling out into a bowl. Set aside.
- Turn off the Aroma multicooker and carefully remove the inner pot with oven mitts; drain the pasta and set aside.
- Return the inner pot to the multicooker and set for Sauté-then-Simmer STS®.
- Add the half-and-half and cayenne and heat until it comes to a simmer.
- Simmer for 15 minutes, whisking often.
- Add the cream cheese and stir until melted.
- 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.
- Add the cooked macaroni and stir to combine. Add some of the reserved pasta water to thin the sauce if needed.
- Season with salt and pepper if desired. Serve immediately.
Recipe inspiration from Food Network