Pour macaroni pasta and 1 cup of vegetable broth into a rice cooker. Hit the cook button and let it cook for 5 minutes.
While the pasta is cooking, rinse your vegetables, if needed. Then break them apart into smaller chunks (1-3x the size of macaroni).
Sample one macaroni by cutting it, if there’s no white dough in the center, then we are ready to throw your protein & veggies in. Cover and let them steam for 5 minutes.
Cut your 4 oz of cream cheese into little cubes. Once the veggies and protein are warm, check the pot to see there’s still liquid. If it’s dry, add the remaining 1/4 cup of broth in and mix. Stir in cream cheese and salt, until they melt into a creamy broth.
When most of the liquid has evaporated, turn off the rice cooker. Slowly stir in 3/4 cups of shredded cheese.
When most of the liquid has evaporated, turn off the rice cooker. Slowly stir in 3/4 cups of shredded cheese.