Description
Did you know you can make rich, creamy macaroni and cheese using your rice cooker? It’s quick to make and perfect when you don’t have access to a stove!
Ingredients
Units
Scale
- 1 cup uncooked macaroni
- 1 cup water
- 1/4 cup milk
- 3/4 cup shredded extra sharp cheddar cheese (3oz)
- 2 tablespoons cream cheese
- Salt and pepper to taste
Instructions
- Add the macaroni and water to the rice cooker. Cover with the lid and turn the rice cooker on. Mine just has a simple on/off button but if yours has a timer, set it for 5 minutes.
- After 5 minutes, stir to ensure the pasta doesn’t stick to the bottom. It will likely need to cook for a total of 7 minutes, but taste it until it’s al dente.
- The water will evaporate as the pasta cooks so there won’t be much water left once the pasta is al dente. Add the milk, cream cheese, and cheddar cheese.
- Stir until combined. Add salt to taste.