I was about to make baked macaroni and cheese when a friend told me to try it in the rice cooker. She got the recipe of Weelicious and it sounded so easy. So I tried it.
I put the ingredients in the rice cooker, gave the kids a bath, and then added the last ingredients and it was done in the next 10-15 minutes. I served it with garlicky green beans and some fruit.
It was really good! Big A doesn’t really eat mac and cheese but Little D loved it. This is great for a weekend when you want something a little indulgent or perfect when babysitters are feeding the kids.
Here’s the recipe adapted from Weelicious.
Ingredients:
-2 cups macaroni (or any pasta)
-1.5 cups chicken broth (used reduced sodium)
-1 tsp. salt
-1 cup milk
-1.5 cup cheese of choice (used grated cheddar)
-1 cup of frozen peas or chopped broccoli (optional)
Turn the rice cooker on. Add the macaroni, chicken broth and salt and close the lid. After 15 minutes open the lid and add the rest of the ingredients (stir it up) and cook for another 10-20 minutes (check on it because rice cookers vary– do more time if you want a crust on the bottom).
Of course you can get creative with this and add different ingredients to suit your taste. I’m just excited have another use for the rice cooker.
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This is genius! I had to cook it longer than you noted – more like 35 minutes. But it was very tasty! My son loved it. And I love that it’s so hands off. Thank you for sharing it!
I’m glad it turned out. My rice cooker must cook fast. This is the only way I’ll make Mac and cheese now!
Oh wow! This seems pretty easy enough even for someone like me who has zero skills in the kitchen! Thanks for posting and will try this soon.
Does this work with whole wheat pasta? I’ve gotten to the point over the years that I just don’t like white pasta anymore! And, so far, my 3 year old daughter doesn’t know any different.
I think any pasta should work. I couldn’t find WG macaroni but will try it next time.
I made this for dinner this evening- fantastic! Delicious and quick. I doubled all the measurements to keep some for tomorrow too 🙂
I tried this last night and it came out very good. I didn’t notice I was out of milk until it came time to add it, so I looked around for some kind of substitute and ended up replaces it with water and a small can of cream of cheddar soup.
Looks great! Have you tried making it with butternut squash? I have been scouring the Internet and Pinterest for a butternut squash Mac and cheese (with cheese, just adding squash to boost the nutritional value for us and toddler), but also want a recipe which uses the slow cooker or rice cooker! So far to no avail.
Also, does this recipe come out like a home made version of the Kraft stuff (which we love but hate to use), or is it more of a custard style? A lot of recipes I have seen using the slow cooker call for an egg and condensed milk, but I am guessing those make it thicker and more custard like.
Finally, I wonder if using the steamer attachment of my rice cooker to steam the veggies (like broccoli or califlower) while the pasta cooks would save time?
Sorry for all of the questions! Just pinned this recipe for future reference.
I have this recipe for Mac and Cheese made iwth butternut squash but not in the rice cooker https://www.maryannjacobsen.com/2012/12/butternut-squash-macaroni-and-cheese/
Macaroni & Cheese in the rice cooker is an innovative idea. I never use those before, or real fact is I actually never thought it before.
Thanks! I must try it now.
whos little d? your husband?
No he’s my son and a macaroni and cheese lover.