Best Rice Cooker Macaroni And Cheese Recipes

Creamy Rice Cooker Macaroni and Cheese image

Provided by Demandy

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups macaroni
1 cup chicken stock or 1 cup water
1 cup heavy cream or 1 cup half-and-half
1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
1 pinch cayenne pepper

Steps:

Place pasta and liquids into rice cooker. Close lid and press cook.
When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours.
If larger serving is desired, go ahead and double or triple recipe...however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.

Nutrition Facts : Calories 472.6, Fat 29.3, SaturatedFat 17.7, Cholesterol 98.6, Sodium 162.3, Carbohydrate 43, Fiber 1.7, Sugar 2.4, Protein 9.6

RICE COOKER MACARONI AND CHEESE Recipe - (4.6/5) image

Provided by á-2225

Number Of Ingredients 4

1 can (14 ounce) chicken broth or 2 bouillon cubes in 14 oz water
2 cups elbow macaroni (uncooked)
3/4 cup milk
2 cups shredded cheddar cheese

Steps:

Place macaroni and broth in rice cooker. Secure lid and set to cook. When rice cooker switches to warm (about 15 minutes) add milk and cheese. Stir. Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted. These are the directions that work in my cooker. It took a couple tries to get the liquid right so the liquid may vary a little depending on your rice cooker. But the basic recipe should work.