Prep 20 mins
Cook 0 mins
Deb Murray's recipe.
Make and share this Creamy Rice Cooker Macaroni and Cheese recipe from Food.com.
- 2 cups macaroni
- 1 cup chicken stock or 1 cup water
- 1 cup heavy cream or 1 cup half-and-half
- 1 1⁄2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
- 2 tablespoons butter
- 1⁄2 teaspoon salt and pepper
- 1 pinch cayenne pepper
- Place pasta and liquids into rice cooker. Close lid and press cook.
- 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.
- 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.
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!
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.
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!