mixed couscous and millet, 1 cup vegetable broth and 1 and 1/2 cup water. Then I got creative and added a teaspoon chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon iodized sea salt. I set the rice cooker to the brown rice setting and hoped for the best.
While the pasta is cooking, cut the cream cheese into chunks. I purposely made this in a small batch because as with most from-scratch cheese sauces (cheese sauces that are not made with “cheese product” like Velveeta), they are smooth and creamy when they’re hot andfreshly made, but can get a bit clumpy as they cool