Rice Cooker Mac and Cheese
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I just got a Wolfgang Puck rice cooker from HSN and it came with a recipe book. I was surprised by the things that can be made besides rice. This is easier than opening a box of Kraft mac and cheese and sooooooooo much better too.
- Ready In:
- 30mins
- Serves:
- Units:
15
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ingredients
- 1 1⁄2 cups elbow macaroni
- 1 1⁄2 cups chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes
- 1 cup heavy cream
- 3⁄4 cup shredded cheddar cheese
- 1⁄2 cup shredded mozzarella cheese
- 1⁄4 cup shredded parmesan cheese
- 1⁄4 teaspoon kosher salt (to taste)
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon pepper
directions
- Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
- When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
- Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.
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First time using Wolfgang's mini rice cooker, 3 cup. I had to cut recipe in half & make 2 batches to fit. On second half of recipe I added additional items to each half recipe: 1/4 cup milk, 1 tbsp. butter & pinch of freshly ground nutmeg and used slightly less pepper. This was delish !! Yummy !Reply
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The amount of liquid in this recipe is a bit much for the Wolfgang Puck 3 cup rice cooker I cut the liquid down buy half a cup with the broth because when I checked it after the first cut cycle it was at the very top so I laid off about a half a cup they came out fantastic thank you for the great recipe.Reply
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