Mac and Cheese
Easy rice cooker recipe.
⏱️ Prep: 5 min🍳 Cook: 25 min
Ingredients
| 1 cup | 240 ml | Macaroni pasta |
| 1 cup | 240 ml | Milk |
| 1 cup | 240 ml | Chicken stock (or 1 cup water + 1/2 chicken stock cube) |
| 1 cup | 240 ml | Shredded cheese (a blend of cheddar, mozzarella and gouda) |
| 1 tsp | 5 ml | Salt, or to taste |
| 1/2 cup | 120 ml | Extra milk (optional) |
| 1/2 tsp | 2.5 ml | Onion powder (optional seasoning) |
| 1/2 tsp | 2.5 ml | Garlic powder (optional seasoning) |
| 1/2 tsp | 2.5 ml | Cayenne pepper (optional seasoning) |
| 1/4 tsp | 1.3 ml | Ground black pepper (optional seasoning) |
Instructions
- In the rice cooker pot, add macaroni, milk and chicken stock. Option to add the seasoning mix. Stir to combine well.
- Close the lid and turn the rice cooker on. Cook at regular rice settings for 20 minutes. At the 20-minute mark, the macaroni should be al dente. If it is still too firm, close back the lid and continue to cook, checking every minute or so until the pasta is al dente.
- At the 20-minute mark, or once macaroni is al dente, open the lid. With the rice cooker still on, add the cheese. Continuously stir until the cheese has completely melted. Taste, and add salt, if needed. Once combined, rice cooker mac and cheese is done! Serve immediately while hot!
- OPTIONAL: If the mac and cheese is looking dry, stir in the extra 1/2 cup of milk into the pot, as needed. Continuously stir until milk has disappeared into the Mac and Cheese. Once the milk disappears, turn off the heat and serve immediately.
Prep time: 5 minutes. Cooking time: 25 minutes.
From nomadette.com