Ingredients:
2 cups Elbow macaroni
Cheddar cheese
Evaporated milk
Salt and black pepper
2 cups water
Directions:
- Add macaroni, water and salt in the rice cooker and cooked for 30 minutes
- Add milk, cheese and pepper to the cooked macaroni
- Cooked for another 15 minutes until cheese melted
- Stir and mixed well
- Served
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