(Recipe found on Food.com site here.)
Step by Step Instructions:
To make my rice cooker macaroni and cheese, I used the following: Medium cheddar cheese, a mixture of cheddar cheese (you can use whatever cheeses your heart desires), elbow macaroni (if I could have found whole wheat pasta, I would have purchased it because that’s how I prefer to roll), reduced-sodium chicken stock, fat free half-and-half, salt and pepper, cayenne (ground red) pepper, butter, and that little brown nut is some nutmeg. I love nutmeg in dishes like this, so I decided on a whim to add it even though it’s not listed in the recipe.
This is where it gets ridiculously easy. Pour the macaroni in the rice cooker.
Here is another change I made. I didn’t want to risk scalding the half-and-half (or whatever milk product you choose to use) during the Cook phase of the dish, so I decided to add it later. Therefore, I added about 2 cups of chicken stock to the pasta to take the place of the half-and-half.
Stir the broth and pasta to get it well combined.
Close the lid and press “Cook”.
Once the rice cooker switches from Cook to Keep Warm, then you can finish the dish. I stirred the pasta as you can see above.
Then I added 2 tablespoons of butter and about half of the half-and-half and stirred it into the cooked pasta.
Then I added the cheese mixture and the remaining liquid and stirred until it was combined.
Finally I added the salt, pepper, cayenne pepper, and ground nutmeg until it was all nicely mixed.
Yum! Then I put way too much in a bowl and ate it for dinner. I may have also eaten a small bowl of homemade chocolate frosting for dinner as well, but I’ll never admit to it. (One shouldn’t let left over homemade frosting go to waste ever…it would be wrong.) Where was I? Oh yes, I love macaroni and cheese!!
Creamy Rice Cooker Mac ‘n Cheese:
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
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.