Classic Cheddar Bacon Macaroni & Cheese

INGREDIENTS

2 cups

uncooked elbow macaroni

Water to cover macaroni about ¼-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 1½ cups milk with ½ cup half and half cream)

1 cup

cubed Velveeta

8 oz

shredded sharp cheddar

strips of crisp bacon, diced

1/2 tsp

freshly ground black pepper

For the topping:

1 cup

soft breadcrumbs

1 tbsp

butter, melted