RICE COOKER MAC AND CHEESE
Steps:
- Add the macaroni and vegetable broth to the rice cooker. Close the lid and cook on the "steam" setting for 5 minutes. It may take 5-7 minutes to come up to temperature before it begins counting down the 5 minutes of cook time. Stir the pasta twice during cooking, once when the cook time begins to count down, and again when there is about 2 minutes left. Close the lid promptly after stirring each time.
- While the pasta is cooking, cut the cream cheese into chunks. After 5 minutes of cooking, the pasta should have absorbed all of the broth (if not, cook a few minutes longer). Turn the rice cooker to the "keep warm" setting, and add the milk and cream cheese. Stir until the cream cheese has melted.
- Finally, add half of the shredded cheddar and stir until it has melted, then repeat with the second half. If the cheese sauce becomes too thick or dry for your liking, simply stir in an extra splash of milk. Serve hot.
Nutrition Facts : ServingSize 1 Serving, Calories 511.15 kcal, Carbohydrate 51.05 g, Protein 21.8 g, Fat 24.75 g, Fiber 1.95 g, Sodium 789.05 mg
5-INGREDIENT INSTANT POT MAC AND CHEESE
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
RICE COOKER MAC AND CHEESE
I just got a Wolfgang Puck rice cooker from HSN and it came with a recipe book. I was surprised by the things that can be made besides rice. This is easier than opening a box of Kraft mac and cheese and sooooooooo much better too.
Provided by PA Cindy
Categories Cheese
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
- When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
- Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.
RICE COOKER MAC AND CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the macaroni, salt and 2 cups water in a rice cooker. Set the rice cooker on the standard white rice cycle and cook for 30 minutes, or until the cooking cycle is almost complete and most of the water is absorbed.
- Stir in the milk, Cheddar, processed cheese product, mustard and black pepper. Close the lid, turn the cooker to the warm setting, and let cook, stirring occasionally so the bottom doesn't burn, until the cheese is melted and the milk is well incorporated, about 10 minutes.
CREAMY RICE COOKER MACARONI AND CHEESE
Make and share this Creamy Rice Cooker Macaroni and Cheese recipe from Food.com.
Provided by Demandy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place pasta and liquids into rice cooker. Close lid and press cook.
- When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours.
- If larger serving is desired, go ahead and double or triple recipe...however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.
Nutrition Facts : Calories 472.6, Fat 29.3, SaturatedFat 17.7, Cholesterol 98.6, Sodium 162.3, Carbohydrate 43, Fiber 1.7, Sugar 2.4, Protein 9.6
MAC AND CHEESE RICE COOKER RECIPE
I love this recipe. It's super easy and takes no time at all. I simply put all the ingredients in the rice cooker and press start. Below are the 2 simple steps to take. For my fuzzy cooker I simply let it go through the whole rice cycle and the texture and taste is great. Every rice cooker is different. So make sure to have a peak at it again after step 2. I found it on weelicious and tweaked it fit our taste
Provided by saramoufarrige_twin
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place the first 4 ingredients in the rice cooker and cook for about 12 minutes. That's when the water starts to boil.
- 2. Open the lid, add the milk/cream mixer, cheese, nutmeg and smoked ham, stir to combine. Close the lid and cook till it switches to the keep warm setting.
- *Rice cookers heat differently. So make sure to check the mac & cheese in step 2 after about 15-20 minutes once or twice so as to not over cook it.
- 3. Once rice cooker goes to warm add the 1/4 cup of cheddar cheese and let rest for 5 minutes Turn cooker off.
- * ideas: You can also add a cup of precooked ham in 2 step if u like. It adds a nice flavor or omit it.
Nutrition Facts : Calories 535.5, Fat 26.3, SaturatedFat 14.4, Cholesterol 81.4, Sodium 1387.8, Carbohydrate 43.9, Fiber 1.6, Sugar 3.3, Protein 29.6
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