Tuesday, June 17, 2014

Tempt Your Tummy Tuesday: Rice Cooker Mac and Cheese

Mac and cheese is one of my all-time favorite comfort foods.  It's also something that my husband will always eat, no matter what else we have with it, if anything.  There's just something about all that cheesy gooeyness that makes you all happy inside.  However, homemade mac and cheese can be time consuming, and the boxed stuff is full of junk.  So, I thought, why not try it in a rice cooker.  So, I did, and guess what, it's delicious, quick, simple, and easy to clean up afterwards!  That's a quadruple win folks!  Here's how you can make some for dinner, like tonight!  

1-14 oz can Chicken Broth (or 1 cup water plus a little extra with bouillon added in)
2 c Uncooked Pasta (I use Macaroni noodles from ALDI)
2 tbsp Butter
1/4-1/2 c Milk
2 c Shredded Cheese (I use Mild Cheddar from ALDI, but you could really use any kind you like)

1.) Place broth/water in rice cooker with noodles.  Make sure the noodles are covered with liquid, add a little more water if you need to.  Top with the lid, and push the cook button.  Check periodically to see if you need to add any more water.  After 15 minutes check the noodles for doneness.  If they aren't done yet, make sure there is still liquid inside, and continuing cooking and checking until the pasta is done.  (mine usually only take 15-20 minutes depending on which kind of pasta I use)
2.) Put the cooker on the warm setting.  Add the butter and milk to the pasta, and stir to combine.  
3.) Add the cheese to the pasta, stir to combine, and let sit 5 minutes to melt.  Stir to make sure everything is equally cheesy.  Serve immediately.  Refrigerate any leftovers. (P.S. You can also add broccoli or hot dogs to the steamer insert if your rice cooker has one and they will be done with your mac and cheese and can be served together!)

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