Add the macaroni and vegetable broth to the rice cooker. Close the lid and cook on the 'steam' setting for 5 minutes. Stir the pasta twice during cooking.

Cut the cream cheese into chunks. After 5 minutes, if the pasta has not absorbed all the broth, cook a few minutes longer.

Turn the rice cooker to the 'keep warm' setting, and add the milk and cream cheese. Stir until the cream cheese has melted.

Add half of the shredded cheddar and stir until melted, then repeat with the second half. If the sauce is too thick, stir in an extra splash of milk.