Ingredients
3
3 servings
- ā¢1.5 cups elbow macaroni
- ā¢1.5 cups low-sodium chicken broth
- ā¢1 cup unsweetened almond milk
- ā¢0.75 cup shredded Cheddar cheese
- ā¢0.5 cup shredded mozzarella cheese
- ā¢0.25 cup grated Parmesan cheese
- ā¢0.25 teaspoon paprika
- ā¢salt and ground black pepper to taste
Instructions
- Mix macaroni, broth, and almond milk together in the rice cooker; cook according to the manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
- Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.
Nutritional Facts
Per 3 servings
- Calories: 417
- Carbohydrate: 44g
- Fat: 16g
- Fiber: 2g
- Protein: 23g
- Sugar: 5g
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