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.
- 2 cups macaroni noodles
- 2 cups chicken stock, divided
- 1 cup milk
- 2 cups shredded cheese, divided
- Combine macaroni and 1.5 cups of chicken stock in rice cooker. Cook for 15 minutes.
- 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).
- Stir in remaining cheese. Serve.
- Any fat content milk may be used.
- Water can be substituted for chicken stock in a pinch, season to taste.
- Totals for stock above is approximately 1 standard can of stock.
- Any grated cheeses will come out lovely. A cheddar/pepper jack is a house favorite.
- If there is standing liquid in the rice cooker after the second cook time, close & cook for another 5 minutes.
- Add 5 minutes if you would like a crispier bottom to your mac & cheese, for a baked-like texture.
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!