Classic Cheddar Bacon Macaroni & Cheese Recipe

Ingredients

• 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
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