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Rice Cooker Mac and Cheese? Not only is it creamy and delicious, but it’s so easy and fun to make with kids!
I don’t know many kids who don’t like macaroni and cheese. Come on, cheese and pasta, what’s not to like?
I love making my own mac and cheese, but even for someone like me who wants to make everything homemade, it’s not always easy. Between cooking the pasta, making the sauce and then baking it, the process can take time that many mothers (including myself), just don’t have! But as time consuming as the homemade kind can be, I just can’t break down and buy the powdered cheese, boxed version, no matter how easy it may be to prepare.
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If you have a rice cooker (and I hope you do because it is one of the great kitchen time savers), this recipe is going to change you and your kid’s world! All you have to do is put all of the ingredients into the rice cooker and let it do all the work for you.
The best part is that you can tailor this recipe to your child’s favorite tastes and flavors. For example, if you want to give it some added nutrition, just add an array of veggies. This is also a great way to involve your kids in cooking since they can have fun placing all of the ingredients in the cooker.
Now, what are you going to do with all of that time you just saved being a kitchen hero to your kids?
P.S. Click here for the Rice Cooker I love by Zojirushi!!
Photos by Matt Armendariz
Rice Cooker Mac and Cheese
Ingredients
- 2 cups pasta (I used macaroni, but you could also use rotini, faralle or bite size pasta)
- 1 1/2 cups chicken stock (I use low sodium stock)
- 1 teaspoon kosher salt
- 1 cup whole milk
- 1 1/2 cups shredded cheese ( I use a 3 cheese blend of cheddar, mozzarella and monterey jack)
Instructions
- Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
- Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom).
- *Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
- Serve.
Notes
- * Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.
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I’m wondering the same thing! I want to bring this for a pot luck because it’s easy and yummy! My boyfriend and I usually finish the whole thing…
My kids LOVED this! However, my 4 kids gobbled it up and cried for more! Can this recipe be doubled?
Used whole wheat elbow noodles and peas and it worked perfectly. Thanks again for another delicious and ridiculously easy recipe.
I am going to make this tonight! I have the same rice cooker and a crew of kids over…now I can keep writing! 🙂
I love the idea of this…we love mac and cheese and never eat it out of a box. I had to fight with my rice cooker…it only has to settings- cook and warm and kept turning off. I just kept unplugging it for a minute and turning it back on. I used whole grain pasta which next time I’ll use regular because it turned out a little soft. It was also a bit salty…but overall turned out good. I’ll def keep trying!!
Wondering if you ever did try freezing this recipe? Was thinking of doubling and freezing tonight! Thanks for your reply!
Do you think this will freeze well? Things get hectic sometimes and it’s niceto make a batch to freeze and pop in the microwave for a quick meal.
Can’t wait to try this. My son loves mac n cheese but will only eat the Kraft one. Hoping he will like this one. I also have the same rice cooker. It’s great. We just set the timer on it first thing in the morning and have rice ready by dinner time.
I will definitely try this recipe bec. I am tired of using the box ones!
So,I tried this for lunch today. I have an Aroma 8-cup Rice cooker, with settings for steam, white rice, and brown rice. I used the white rice setting, which worked perfectly with the timing in your recipe. I used regular chicken broth (because I didn’t have low-sodium) and eliminated the salt.
I used whole milk and a colby-jack cheese mix.
It turned out pretty good, but the cheese was a little clumpy for my taste.
I think next time I’ll add in a soft cheese with some cheddar (like maybe some Havarti).
But, overall, we liked it and will definitely try this again! Thanks for posting this recipe. I love finding new uses for my rice cooker!
I only have a small very cheap rice cooker. It’s great for rice and quinoa. I wonder if it will work for this recipe. I think I’ll try it soon.
Any way you can adapt this if you don’t have a rice cooker? I have a slow cooker or just a pot on the stove.
This was really good! I used whole wheat macaroni and added in frozen chopped broccoli. I used the white rice setting on my rice cooker and it was perfect. Yummy! My 19-month- old daughter loved it, as did I. This is my new favorite way of making mac and cheese. Thank you for all of the great recipes!
[…] would say the favorites would be Miso Salmon, Rice Pilaf, Rice Cooker Mac and Cheese (always a crowd favorite), Oatmeal in a Crock Pot, Baked Ziti and PB&J Breakfast Cupcakes. […]
You deserve an award for this, amazing. I would never have thought of using the rice cooker for mac&cheese – thanks!