When I first saw this recipe from Lynn, I couldn't envision what making mac and cheese in our rice cooker would be like... but, it looked so easy I had to give it a try. And, we found a keeper!
This is so easy to make, and the combinations of pasta and cheese seem to make this dish versatile... I bet even little kids could make this themselves, almost better than the mac and cheese in the box!
Rice Cooker Mac and Cheese - Modified slightly from Lynn
1 can (14oz) fat free and low-sodium chicken broth (next time I might try my veggie broth)
2 C pasta; uncooked (shells, elbow mac, whole wheat, etc.)
1/2 - 1/4 C milk
2 C cheese, shredded (we used colby jack and sharp cheddar)
Place macaroni and broth in rice cooker.
Secure lid and set to cook. Checking after about 15 minutes to make sure there's still liquid. Ours in our Aroma Rice Cooker took about 20 minutes.
Add milk and stir to combine; add slowly to avoid adding too much liquid. When milk is mixed in, switch to the warm setting (or off -- we found there was plenty of heat to melt the cheese) on your rice cooker. Then, stir in cheese and close the lid, allowing cheese to melt. Allow pasta to sit for about 5 minutes before serving.
Serve warm with yummy veggies and enjoy!
This post is linked to the Carnival of Super Foods: Broth, URS, Quick and Easy Meals
