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    You are in: Home / Recipes / Creamy Rice Cooker Macaroni and Cheese Recipe
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    Creamy Rice Cooker Macaroni and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Demandy's Note:

    Deb Murray's recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place pasta and liquids into rice cooker. Close lid and press cook.
    2. 2
      When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours.
    3. 3
      If larger serving is desired, go ahead and double or triple recipe…however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.

    Ratings & Reviews:

    • on August 27, 2010

      55

      PLEASE READ IF YOU USE AN ELECTRONIC RICE COOKER:
      Let me first say this recipe is great - smooth, creamy mac and cheese awaits you! However, if you own an electronic rice cooker be very careful about your liquid substitutions and how much you make.

      The first time I made this I doubled it (my cooker is large) and used milk - and created an awful mess in the process. It boiled over and got chunks of curdled milk in between the insert and the rice cooker. To this day I still have burnt milk I can't clean up. I will also note that if using milk (I used 2%) there will be little chunks of milk curdle in the mac and cheese. Blech.

      I made this tonight and followed the recipe to a T. I still doubled it, but no curdled milk mess. Of course it isn't the healthiest mac and cheese but it's quite tasty!

      Unless you know your rice cooker well and know how to cook non-rice items, proceed with caution!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2010

      55

      My DH is not a big pasta side dish fan and he asked me to make sure I kept this recipe. I followed the advice of other reviewers, doubled the broth and only added the cream once the rice cooker switched to warm. The first time I made it I added the cream at the beginning and it boiled all over the counter. No problems once I made the adjustments. I also steamed broccoli and added it once the cheese had melted. Just might be the only way I've ever seen my 82 year old Dad eat broccoli willingly. Thanks for posting this easy, recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2010

      Awesome! I add a little onion powder to it, maybe a 1/4 teaspoon with the cheese. I don't turn it to warm, I unplug it and then mix in the cheese. Works perfectly for me. I use an italian blend shredded cheese: Mozzarella, asiago, parmesan and romano. Taste-y!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Creamy Rice Cooker Macaroni and Cheese

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.6
     
    Calories from Fat 263
    55%
    Total Fat 29.2 g
    45%
    Saturated Fat 17.6 g
    88%
    Cholesterol 98.5 mg
    32%
    Sodium 162.2 mg
    6%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.4 g
    9%
    Protein 9.6 g
    19%

    The following items or measurements are not included:

    mixed cheeses

    salt and pepper

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