Are you tired of complicated mac and cheese recipes that leave your kitchen looking like a cheese explosion? Prepare to be amazed by the simplest, most foolproof mac and cheese method you'll ever encounter! Using just a rice cooker, you can transform basic ingredients into a creamy, dreamy comfort food masterpiece that will have everyone begging for seconds. No complicated techniques, no multiple pots, just pure cheesy goodness in under 40 minutes!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups elbow macaroni
- 4 cups water
- 1/2 cup milk
- 2 cups cheddar cheese, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Begin by gathering all your ingredients: 2 cups of elbow macaroni, 4 cups of water, 1/2 cup of milk, 2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of breadcrumbs (if using for topping).
- Rinse the elbow macaroni under cold water in a fine mesh strainer to remove any excess starch. This helps prevent the pasta from becoming too sticky during cooking.
- In your rice cooker, add the rinsed elbow macaroni and pour in 4 cups of water. Stir gently to ensure the macaroni is evenly distributed in the water.
- Close the lid of the rice cooker and set it to the 'Cook' setting. Allow the macaroni to cook for approximately 10-12 minutes, or until the pasta is al dente. Check occasionally to ensure the water is not boiling over.
- Once the macaroni is cooked, carefully open the lid of the rice cooker. There may be some residual water; if so, drain any excess water using a colander.
- Add 1/2 cup of milk, 2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the cooked macaroni in the rice cooker. Stir well to combine all the ingredients.
- Close the lid again and switch the rice cooker back to the 'Cook' setting. Allow the mixture to cook for an additional 5-10 minutes, stirring occasionally, until the cheese has melted and the mixture is creamy.
- If you are using breadcrumbs for a topping, sprinkle 1/4 cup of breadcrumbs evenly over the mac and cheese during the last 5 minutes of cooking. This will give the top a nice crunch.
- Once the mac and cheese is creamy and heated through, turn off the rice cooker and let it sit for a couple of minutes before serving. This will help it thicken slightly.
- Serve the Rice Cooker Mac Cheese warm, and enjoy your delicious and easy meal!
Tips
- Always rinse your macaroni to remove excess starch, which prevents a gummy texture.
- Use freshly shredded cheese for the smoothest, most melty consistency.
- Stir occasionally during cooking to prevent sticking and ensure even cheese distribution.
- For extra richness, consider using a blend of cheeses like cheddar and monterey jack.
- If the mac and cheese seems too thick, add a splash more milk to reach your desired creaminess.
- The optional breadcrumb topping adds a delightful crunch, but it's totally optional.
- Let the dish rest for 2-3 minutes after cooking to allow it to thicken slightly.
- Clean your rice cooker immediately after use to prevent cheese from hardening.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
