Mac and cheese is the ultimate comfort food, and this Ultra-Cheesy Rice Cooker Mac and Cheese takes it to a whole new level. Ditch the boxed versions and experience the creamy, cheesy goodness made effortlessly in your rice cooker. Perfect for busy weeknights or when you’re craving something warm and satisfying. Get ready for a bowl of pure cheesy bliss!
Steps
- Begin by placing 1 cup of uncooked macaroni noodles and 1 cup of vegetable broth into the rice cooker. Close the lid and select the “steam” setting for a 5-minute cook time.
- Allow the rice cooker to reach the appropriate temperature, which may take 5-7 minutes. Stir the pasta twice during the cooking process: once when the timer starts and again when there are about 2 minutes remaining. Ensure the lid is closed promptly after each stir.
- While the pasta is cooking, cut 2 oz. of cream cheese into chunks and shred 3 oz. of medium cheddar cheese.
- Once the pasta has absorbed the broth after 5 minutes, switch the rice cooker to the “keep warm” setting. Add 1/3 cup of milk and the cream cheese chunks, stirring until the cream cheese is fully melted.
- Gradually add half of the shredded cheddar cheese, stirring until it melts. Repeat this step with the remaining cheddar cheese to complete the cheese sauce.
- If the sauce is thicker than desired, incorporate a splash of milk to achieve the right consistency. Serve the mac and cheese hot for optimal creaminess.
Ingredients
- 1 cup uncooked macaroni noodles
- 1 cup vegetable broth
- 1/3 cup milk
- 2 oz cream cheese, cut into chunks
- 3 oz medium cheddar cheese, shredded
Nutritional Values
Calories: 511.15 kcal | Carbohydrates: 51.05 g | Protein: 21.8 g | Fat: 24.75 g | Sodium: 789.05 mg | Fiber: 1.95 g
FAQ
- Can I use an Instant Pot instead of a rice cooker for this recipe?
- Yes, you can use an Instant Pot as it has a steam setting, similar to a rice cooker. However, adjustments might be necessary depending on your specific model.
- What substitutions can I safely make in this recipe?
- While most substitutions might affect the outcome, you can swap chicken broth for vegetable broth. Substituting other ingredients, like different pasta shapes or skipping the cream cheese, is not recommended as it may alter the cooking process or the sauce consistency.
- How should I handle leftovers?
- This recipe is best enjoyed fresh as the cheese sauce can become clumpy once cooled. However, leftovers can still be eaten but won’t be as smooth and creamy as when freshly made.
- Can I add other ingredients to the Rice Cooker Mac and Cheese?
- Absolutely! You can enhance the flavor by adding ingredients like garlic powder, smoked paprika, diced green chiles, or finely chopped broccoli.
- What type of rice cooker is recommended for this recipe?
- The recipe was tested using a basic Aroma Housewares 8 cup cooked/4 cup uncooked Digital Rice Cooker. While this model was chosen for broad compatibility, results may vary slightly with different rice cookers.
Tips
- Adjust for Equipment Variability: Rice cookers and Instant Pots vary by brand and model, so you might need to tweak cooking times or settings slightly to suit your specific appliance.
- Experiment with Add-ins: Enhance the basic mac and cheese by incorporating additional ingredients like garlic powder, smoked paprika, diced green chiles, Rotel, finely chopped broccoli, or diced chicken for extra flavor and texture.
- Be Cautious with Substitutions: Avoid substituting different pasta shapes or cream cheese, as this can affect the consistency and flavor of the dish. However, you can swap vegetable broth for chicken broth if desired.
- Serve Fresh for Best Texture: This dish is best enjoyed immediately after cooking. The cheese sauce is smooth and creamy when hot, while it may become clumpy as it cools, so aim to serve it fresh for optimal taste and texture.
Equipment
- Rice Cooker (or Instant Pot)
- Liquid Measuring Cup
