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Mac and Cheese in a Rice Cooker

Mac and Cheese in a Rice Cooker

Mac and Cheese in a Rice Cooker
Mac and Cheese in a Rice Cooker
Mac and Cheese in a Rice Cooker
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Mac and Cheese in a Rice Cooker
Ingredients
  • 1 ½ c. elbow macaroni
  • 1 ½ c. good quality chicken broth
  • 1 c. heavy cream
  • ¾ c. shredded extra-sharp cheddar cheese
  • ½ c. shredded mozzarella cheese
  • ¼ c. shredded parmesan cheese
  • Salt, black pepper to taste
  • 1 t. dry mustard
  • Paprika
Instructions
  1. Combine the pasta, broth and cream in the Rice Cooker. Mix well.
  2. Press cook and stir occasionally.
  3. When the Rice Cooker switches to warm, add remaining ingredients except paprika and stir thoroughly until all cheese is melted.
  4. Press Cook again. The Rice Cooker will switch to keep warm after a few minutes. This is the point where the cheese on the bottom turns that delicious brown.
  5. Sprinkle with paprika and serve.
Notes
*****I sometimes change up the cheddar cheese to something like Mexican blend for a switch.
 

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