Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice Cooker Mac and Cheese
Ingredients
- 2 cups elbow macaroni (about 8 ounces)
- 1 teaspoon kosher salt
- One 12-ounce can evaporated milk (about 1 1/4 cups)
- 3/4 cup shredded Cheddar
- 3/4 cup cubed processed cheese product, such as Velveeta (about 6 ounces)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon freshly ground black pepper
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