Classic Cheddar Bacon Macaroni & Cheese Recipe by Midnight

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Ingredients

2 cups uncooked elbow macaroni
Water to cover macaroni about 1/4-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 1 1/2 cups milk with 1/2 cup half and half cream)
1 cup cubed Velveeta
8 oz shredded sharp cheddar
2-3 strips of crisp bacon, diced
1/2 tsp freshly ground black pepper
For the topping:
1 cup soft breadcrumbs
1 tbs butter, melted