Rice Cooker Mac and Cheese
photo by SharonChen




- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-3
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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Reviews
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This was very good and easy to boot! The only problem that I had was that I had to add extra liquid while the macaroni was cooking....I suspect that my inexpensive rice cooker runs hot, though, so others may not have that problem. I also used 2% evaporated milk instead of the heavy cream, just because we try to make an effort to watch our fat intake and the cheese made it rich enough! A good, convenient recipe that was fun to try! Thanks, PA Cindy!
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I didn't have everything thing recipe called for and what I had I didn't have enough of. I used equal parts water, cheese, and pasta, then a half part of milk, and salt, pepper, and tabasco sauce for flavor. It was awesome and I only had one thing to clean when it was over. Plus I love making a personal size so there are no leftovers.
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Made this for the PARTY event. I used 2 tsp Chicken Base mixed with 1 1/2 cup of hot water instead of the broth, and because of this did NOT add any salt. Since I have been on a hunt for a really good Mac and Cheese my DGS would flip over, I have determined this is the easiest and BEST Mac and Cheese I have made. Thank You for posting this recipe.
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While I still love my old fashioned baked Mac n cheese this is a great tasting, quick and easy substitute. I added a little cayenne pepper and used low fat canned milk as that was I had on hand. I loved that it fit perfectly in my small 6 cup rice cooker. Will definitely make this again especially on hot days when I don't want to turn on the oven.
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Tweaks
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Made this for the PARTY event. I used 2 tsp Chicken Base mixed with 1 1/2 cup of hot water instead of the broth, and because of this did NOT add any salt. Since I have been on a hunt for a really good Mac and Cheese my DGS would flip over, I have determined this is the easiest and BEST Mac and Cheese I have made. Thank You for posting this recipe.
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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.
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This was very good and easy to boot! The only problem that I had was that I had to add extra liquid while the macaroni was cooking....I suspect that my inexpensive rice cooker runs hot, though, so others may not have that problem. I also used 2% evaporated milk instead of the heavy cream, just because we try to make an effort to watch our fat intake and the cheese made it rich enough! A good, convenient recipe that was fun to try! Thanks, PA Cindy!
RECIPE SUBMITTED BY
PA Cindy
Acme, PA
<p>I love to cook and especially try new recipes. I get tired of the same old stuff. I drive a school bus and I absolutely love my job. I have two boys, Brett, 25 and Seth, 15. I got a Terrier Mix in May of 2004 from a nearby shelter. He was 7 years old September 15, 2010. His name is Newman.</p>