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Rice Cooker Macaroni and Cheese Recipe

This is my FAVORITE rice cooker recipe. For years, I rarely used my rice cooker & only used it for rice.

Now that I know you can use it for many, many things other than rice, it’s my most used small kitchen appliance!

This rice cooker mac & cheese is ooey, gooey, crisp on the bottom, quick, fool-proof & only gets 1 bowl dirty, as opposed to baked mac & cheese which gets multiple items dirty & requires some attention. It’s sure to be a family favorite.

Rice Cooker Mac & Cheese
Serves 5
Macaroni and cheese made in the rice cooker, rivals baked mac & cheese!
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Prep Time
5 min
Total Time
45 min
Prep Time
5 min
Total Time
45 min
  1. 2 cups macaroni noodles
  2. 2 cups chicken stock, divided
  3. 1 cup milk
  4. 2 cups shredded cheese, divided
  1. Combine macaroni and 1.5 cups of chicken stock in rice cooker. Cook for 15 minutes.
  2. Add remaining milk, 0.5 cup of stock, and 1.5 cups of cheese, combine thoroughly. Cook until rice cooker's humidity sensor says the noodles are done (approximately 15-20 minutes).
  3. Stir in remaining cheese. Serve.
  1. Any fat content milk may be used.
  2. Water can be substituted for chicken stock in a pinch, season to taste.
  3. Totals for stock above is approximately 1 standard can of stock.
  4. Any grated cheeses will come out lovely. A cheddar/pepper jack is a house favorite.
  5. If there is standing liquid in the rice cooker after the second cook time, close & cook for another 5 minutes.
  6. Add 5 minutes if you would like a crispier bottom to your mac & cheese, for a baked-like texture.
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Special seasoning tip: Growing up, my babysitter sprinkled Lawry’s Seasoning Salt on our baked mac & cheese. It’s now what I HAVE to have on my mac & cheese, or it’s just not right. Alternatively, try Creole Seasoning for your mac & cheese, for a spicier kick. Because this is how I season my mac & cheese, I don’t add salt to it during cooking. Season it however you like!

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