I bought a rice cooker and wanted to use it for more than just rice. Ive made this mac n cheese several times and it always comes out delicious If you like your mac n cheese nice and crusty, leave the pot on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.
Easy Rice Cooker Mac 'n Cheese Ingredients
1? cups elbow macaroni
1? cups low-sodium chicken broth
1 cup unsweetened almond milk
cup shredded Cheddar cheese
cup shredded mozzarella cheese
cup grated Parmesan cheese
teaspoon paprika
salt and ground black pepper to taste
How to Make Easy Rice Cooker Mac 'n Cheese
Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturers instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.
Easy Rice Cooker Mac 'n Cheese Nutritions
Calories: 417.1 calories
Carbohydrate: 43.7 g
Cholesterol: 49.6 mg
Fat: 16.2 g
Fiber: 2.1 g
Protein: 23 g
SaturatedFat: 9.4 g
ServingSize:
Sodium: 506.8 mg
Sugar: 4.7 g
TransFat:
UnsaturatedFat:
Easy Rice Cooker Mac 'n Cheese Reviews
I made this for an impromptu lunch with another big family - lots of kids, play and Mac n cheese. I probably wont go back to crockpot or old fashioned Mac n cheese. This is too easy I used a 12oz can of evaporated milk, about 1 to 1.5c of broth and 2c of macaroni. Rice cooker was set to the white rice setting and as soon as it was done, I added shredded cheddar, stirred and seasoned. And then it was inhaled by kids and grow ups.
I made the original recipe with the almond milk, it came out too dry but ok. The second time, I made it with evaporated milk and OMG everyone was in heaven: it was creamy and so smooth in your mouth it was unbelievable This is a must do simple recipe when time is on your side
I cooked this stovetop (I dont have a rice cooker), and otherwise followed ingredients as written and this was super yummy My husband (who is pretty picky about his mac n cheese) gave this a thumbs up too. :)
I was low on groceries and looking for something simple. I had all of the cheeses and had never used my rice cooker for anything but, you know, rice so this was intriguing. Looked runny after the given time, added a handful more noodles, some garlic salt, dried onion flakes, red pepper and put the metal bowl of rice cooker in the oven to broil on high with some panko bread crumbs on top for a few mins. Came out looking and smelling divine. Tasted pretty good though the noodles I added late were, as you would guess, not cooked through.
This is one of those interesting ones where, given the number of decent reviews, I wonder if people who "knew better" dismissed this idea out of hand and never tried making it. But whatever, I was curious and wanted to give it a shot.Perhaps its based on a difference in rice cooker models, but not surprisingly, after 40 minutes under heat and liquid (and the rice cooker did pop literally 12 seconds before the timer went off I had set), the noodles were all but mush. Adding the rest of the ingredients doesnt really hide that fact, and it didnt make for a particularly great dish by itself either. Now if you played with it and fixed the noodle consistency, I could see this being an alright base for adding in other ingredients like a bit of nicely prepared meat or mushrooms and peppers. But at the end of the day, I feel like thats the problem with this one - it doesnt yield a Macncheese that I want to enjoy for being Macncheese. What it came out closer to was a pretty solid base substitution for hamburger helper. You can run with that, but its not what I was hoping for from this recipe.
My family LOVES this recipe. I never have almond milk or store bought chicken broth on hand however, so I use what we have; 2% milk and my homemade broth and it turns out great. I dont know if my rice cooker cooks too high, but I have to leave the lid off to keep it from boiling and curdling the milk. Even so, mine is still done in about 20 minutes. My kids grew up on pre-packaged mac n cheese so it took a little time for them to get used to this. Now...I never have leftovers.
Definitely use the "white rice" setting on an automatic rice cooker, its more like a 15 min cook time. Then another 10 min of resting time for the cheese to melt and soak up the remaining liquid. I followed others suggestions and used evaporated milk. It came out perfectly
Did it without the broth and it still tastes good I know the broth wouldve made it better
I like my macaroni and cheese with a little more "spice" to it, so I added dried mustard. pepper, garlic and onion flakes. They add an even nicer taste.
Im finding it hard to believe this was so easy and it came out so good (I guess my cheapie rice cooker is just the right size and heat for the recipe because the macaroni came out just right; not too hard and not too soft) I followed the recipe to the letter except for using normal full-fat milk and the type of cheese, since I still had a bag of shredded gouda that had a week left before expiry.I think next time Ill try to substitute fish broth or vegetable broth instead and then add a can of shredded tuna with either the cheese OR green peas.
I loved the idea of this, but not my results. I made this twice. I found the noodles very mushy.
Somehow I totally screwed this up. I also have the same rice cooker. I put it on white rice mode then like 20min into cooking the liquids inside were bubbling up out of the rice cooker onto the table. I opened it up and the pasta was done so I dumped the rest of the liquids out then tried mixing in the cheeses and what not. But they did not melt easily. If someone could type out exactly how they did it like they were explaining it to a 3 year old thatd be awesome. Im really trying to get better at cooking. Either way my screwed up version still tasted pretty good 5 stars
Excellent as is
Tried it in a smaller amount and turned out great. Used regular milk instead of almond milk. Didnt have measuring cups so had to eyeball it, so mines came out with a bit of liquid left. Ill try again with correct amounts and see if the results are the same. Added some italian seasoning for extra taste (had no paprika or other seasonings other than salt and pepper available). Despite the differences it came out really well. I gave it 4 stars because I plan on trying again to see if I get less liquid and if that changes the taste. If its better Ill change it to 5.
I dont have a rice cooker, I used a slow cooker it was easy and delicious
This recipe is easy and delicious. I also made it in a pot as I dont have a rice cooker.
Tasty, versatile and EASY
Tasty but mine came out bad. The noodles were ready at 28 minutes and then i added cheese but it came out gritty I dont know what i did wrong.
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