- 1 1/2 cups elbow macaroni
- 1 1/2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 3/4 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon paprika
- salt and ground black pepper to taste
- Mix macaroni, broth, and almond milk together in the rice cooker and cook according to 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.