Description
Make creamy, comforting Mac and Cheese right in your rice cooker. This recipe offers a fast and simple dinner solution when you need something delicious without the fuss. It brings family comfort to your busy life.
Ingredients
Scale
- 1 cup elbow macaroni
- 1 3/4 cups water or milk (milk adds creaminess)
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup shredded cheddar cheese (or a blend of your favorite cheeses)
- Pinch of black pepper (optional)
Instructions
- Place the macaroni, water or milk, and salt into the inner pot of your rice cooker.
- Close the lid and set the rice cooker to the ‘Cook’ setting.
- Cook until the pasta is tender and most of the liquid is absorbed, usually about 15-20 minutes. Check frequently to prevent sticking or boiling over.
- Once cooked, switch the rice cooker to the ‘Keep Warm’ setting.
- Add the butter and shredded cheese to the hot macaroni. Stir until the butter melts and the cheese is completely melted and smooth.
- Stir well until you have a creamy sauce. Add pepper if you like.
- Serve immediately for a warm hug in a bowl.
Notes
- For extra creaminess, use whole milk instead of water.
- You can add a splash of evaporated milk or cream cheese for an even richer texture.
- Stir often during the cooking phase to keep the pasta from sticking to the bottom.
- Feel free to mix in cooked bacon bits or a dash of hot sauce after melting the cheese.
- Prep Time: 2 minutes
- Cook Time: 18 minutes
- Category: Quick & Easy Meals
- Method: Rice Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg