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- 2 cups uncooked elbow macaroni
- Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
- 1/4 tsp salt
- 1 tsp oil or butter
- For the sauce:
- 1/2 cup heavy cream
- 2 cups whole milk (I generally mix 1 1/2 cups milk with 1/2 cup half and half cream)
- 1 cup cubed Velveeta
- 8 oz shredded sharp cheddar
- 2-3 strips of crisp bacon, diced
- 1/2 tsp freshly ground black pepper
- For the topping:
- 1 cup soft breadcrumbs
- 1 tbs butter, melted
View Full Recipe at Bake at Midnite
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