This recipe was found over at Lynn's Kitchen Adventures. It was adapted, slightly for our family. I purchased a rice cooker and I'm loving it both for rice or great dishes like Jambalaya. If you have a rice cooker, make this and if you don't...go and get one...this is amazing and simple mac and cheese without all the preservatives of the boxed stuff.
1 3/4 cup homemade chicken broth or 1 can store bought
2 cups any type of pasta, I used a tri-color pasta
3/4 cup skim milk
1 1/2 cups mozzarella cheese
Place the broth in the rice cooker and add the dry pasta. Set rice cooker on "cook", after about 15 minutes all the liquid should be absorbed. Turn it to "warm". I think it's automatically supposed to do this like it would with rice but it made me a little nervous, so I just did it by hand. Add about half of the milk. Then the cheese. Stir. Add the remaining milk to the pasta. Stir. Allow to sit on warm until cheese it fully melted and ready to serve.