Bone Broth Mac and Cheese (Rice Cooker Method)
2 cups pasta
2 cups bone broth or chicken stock (or enough to barely cover pasta)pinch of sea salt (depends on your broth)
Add pasta, broth and salt to rice cooker, cover with lid and turn to cook setting. Let bubble away... My rice cooker takes about 10 minutes. Liquid should be mostly gone and pasta tender.
1.5 cups grated cheese (I like a combo of cheddar, mozzarella and parmesan)
1/2 cup milk
Stir to combine (adding vegetables, if you choose to) Cover with lid and cook 5 more minutes.
If you like a crust on the bottom, don't stir til finished. If you (are completely mad and) don't like a crusty cheese crust, then stir a time or two. I happen to think the crust is the best part. Scarlett however does not like this part at all.
add 1/2 teaspoon of dry ground mustard and a shot or 2 of Worchestershire sauce