I’ve never met a macaroni and cheese I didn’t like. Macaroni and cheese with broccoli, macaroni and cheese with crab meat, macaroni and cheese with bacon. It’s all good. I didn’t think my love for macaroni and cheese could grow until I realized you could make macaroni and cheese from start to finish in your rice cooker. Yes, in your rice cooker. And the best part, it takes under 20 minutes.
In the rice cooker pot add chicken broth and 1 box of pasta. Set the rice cooker to the HEAT/SIMMER cycle for 12 minutes. After the cycle is finished, open the rice cooker and add cheese, half and half, mustard and pepper, stirring until the cheese melts. It’s just that simple.
Serve this creamy macaroni and cheese as is or spruce it up a bit with things you have in the kitchen. Top with Old Bay seasoning or cayenne pepper, steamed broccoli or edamame, or even crispy ham or bacon. Mix and match until you find your family’s favorite combination.
We added a little extra cheese on top and melted it in the Easy Reach Convection Oven before serving. Once you make this macaroni and cheese and realize how easy it is and AND how little time it takes, we guarantee it will make it’s way to your table again and again.
Test Kitchen Tip: Use the steam basket that comes with the Digital Simplicity Rice Cooker to steam the broccoli before adding it to your macaroni and cheese.
- 1 container (32 ounces) chicken broth
- 1 box (1 pound) elbow macaroni
- 3 cups shredded cheddar cheese
- 1 cup half and half
- 1 tablespoon brown mustard
- 1/2 teaspoon ground black pepper
- In the rice cooker cooking pot, add broth and macaroni.
- Set HEAT/SIMMER cycle for 12 minutes.
- Add cheese, half and half, mustard and pepper to cooking pot. Stir until well blended.
- Serve immediately.