During one of my visits to YouTube Space LA, I teamed up with the talented Beth Aweau of CookingandCrafting to make a rice cooker mac and cheese recipe.
For this rice cooker mac and cheese, we used a mixture of gourmet cheeses. I’m using blue cheese, but you can use whatever sounds good to you.
After placing the pasta and broth into the rice cooker close the lid and cook on the brown rice setting. When the rice is done, turn to the warm setting and add the cheese, cream and other ingredients.
Stir with paddle. Close lid and allow a few minutes for cheese to melt through and heat up, around 10 minutes.
Be sure to check out Beth’s recipe for fried rice in a rice cooker!
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Rice Cooker Mac and Cheese
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 1/2 cups cavatappi or elbow macaroni
- 2 cups chicken stock
- 1 cup heavy cream or half-and-half
- 2 cups shredded mixed cheeses
- 2 tablespoons butter
- 1/2 teaspoon salt and pepper
- 1 pinch cayenne pepper
Instructions
- Place pasta and broth into rice cooker. Close lid and cook on the brown rice setting.
- When the rice is done, turn to the warm setting and add the cheese, cream and other ingredients. Stir with paddle.
- Close lid and allow a few minutes for cheese to melt through and heat up, around 10 minutes.
