Creamy Rice Cooker Macaroni and Cheese

"Deb Murray's recipe."
 
Download
photo by Trish G. photo by Trish G.
photo by Trish G.
photo by Bbroesder photo by Bbroesder
photo by Bbroesder photo by Bbroesder
photo by Bbroesder photo by Bbroesder
Ready In:
20mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. SuperGaijin
    PLEASE READ IF YOU USE AN ELECTRONIC RICE COOKER:<br/>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.<br/><br/>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.<br/><br/>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!<br/><br/>Unless you know your rice cooker well and know how to cook non-rice items, proceed with caution!
     
  2. surreycook
    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.
     
  3. Rhon2380
    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!
     
  4. bungalowten
    I'm never making mac and cheese any other way again! I used whole milk and water, added 1 tsp of garlic salt in the first step. I used 1 cup of shredded sharp cheddar and 1 cup of shredded monterrey jack cheese. thank you so much for posting this recipe, it is easy and good and will be a staple in our house.
     
  5. Batlady
    We had this tonight. Made it with milk and water no cream. Added some chives at the end. I found it quite dry, tho it was tasty and the kids loved it. Best bit was using my rice cooker for something else and it being made in one pot! Kids gave this recipe 4 stars, and I guess I do too. Will make it again for sure. Thanks for the recipe.
     
Advertisement

Tweaks

  1. Ladyjax
    This was a great recipe. It ws quick and easy and tasted great. Loved that I could put everything in the rice cooker and let it do all the work. I also used milk instead of cream and it was great.
     

RECIPE SUBMITTED BY

Raleigh is my current home base, but I am from Philly and have also lived in South Florida.? I focus on preparing recipes that are high fiber and diabetic-friendly.? Of course I do my share of tasty baking too! Follow me on Twitter @demandycom to read tweets about food, saving money, and Raleigh restaurants.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes