EASY RICE COOKER MAC 'N CHEESE
I bought a rice cooker and wanted to use it for more than just rice. I've made this mac 'n cheese several times and it always comes out delicious! If you like your mac 'n cheese nice and crusty, leave the pot on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.
Provided by Terri Gage Foster
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
- Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 43.7 g, Cholesterol 49.6 mg, Fat 16.2 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 9.4 g, Sodium 506.8 mg, Sugar 4.7 g
RICE COOKER MAC AND CHEESE
Rice Cooker Mac and Cheese? Not only is it creamy and delicious, but it's so easy and fun to make with kids! I don't know many kids who...
Provided by Weelicious
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- 1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
- 2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom).*Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.3. Serve.* Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.
Nutrition Facts : Calories 260, Fat 7g, Cholesterol 20mg, Sodium 670mg, Carbohydrates 36g, Fiber 1g, Sugar 5g, Protein 12g
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
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 MACARONI AND CHEESE
This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.
CREAMY MACARONI AND CHEESE
Serve this creamy macaroni and cheese recipe, adapted from "Martha Stewart's Cooking School," as an easy and hearty meal-a perfect family dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
- Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
- Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
- Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
- Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
- Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.
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
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