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Rice Cooker Mac and Cheese

I don't know many kids who don't like macaroni and cheese. Come on, cheese and pasta, what's not to like? I love making my own mac and cheese, but even for someone like me who wants to make everything homemade, it's not always easy. Between cooking the pasta, making the sauce and then baking it, the process can take time that many mothers (including myself), just don't have! But as time consuming as the homemade kind can be, I just can't break down and buy the powdered cheese, boxed version, no matter how easy it may be to prepare.

Rice Cooker Mac and Cheese recipe from weelicious.com

If you have a rice cooker (and I hope you do because it is one of the great kitchen time savers), this recipe is going to change you and your kid's world! All you have to do is put all of the ingredients into the rice cooker and let it do all the work for you. The best part is that you can tailor this recipe to your child's favorite tastes and flavors. For example, if you want to give it some added nutrition, just add an array of veggies. This is also a great way to involve your kids in cooking since they can have fun placing all of the ingredients in the cooker.

Rice Cooker Mac and Cheese recipe from weelicious.com

Now, what are you going to do with all of that time you just saved being a kitchen hero to your kids?

We used these to make this recipe_

Photos by Matt Armendariz

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Rice Cooker Mac and Cheese (Serves 4-6)

Prep Time: 5 mins Cook Time: 35 mins

egg free

nut free

Ingredients

  • 2 Cups Pasta (I used macaroni, but you could also use rotini, faralle or bite size pasta)
  • 1 1/2 Cups Chicken Stock (I use low sodium stock)
  • 1 Tsp Salt
  • 1 Cup whole milk
  • 1 1/2 Cups shredded Cheese ( I use a 3 cheese blend of cheddar, mozzarella and monterey jack)

Preparation

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.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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150 comments

  • Belinda @zomppa

    What a great use of a rice cooker - and an enticing way to make mac & cheese - I admit, I love to make it but sometimes it just takes too long!

    leave a comment

  • Nika

    Thank you for this recipe! I'd love to see more similar recipes. I love cooking in my rice cooker/multi-cooker. Thanks again!

    leave a comment

  • Hungrysmurf

    This is amazing! I can't wait to try this tonight. I'm going to add some broccoli puree. I wonder how much I can add without changing the consistency too much. Maybe 1 cup milk and 1 cup puree?

    leave a comment

    • Catherine

      The puree would be really thick, I would keep the recipe as is and add 1/2 cup puree in with the cheese and milk, If you see that it is ok, continue to add the other half. Let me know how it goes!

      leave a comment

  • Jodi

    Can I make this using a slow cooker instead of a rice cooker? Don't have a rice cooker...what are your thoughts? Would the crock pot change timing? I've never used my crock pot before, hence the questions. Thanks!

    leave a comment

    • Catherine

      I'm sure you can, but the cooking time would be much longer, probably around 2-3 hours. I think you would have to cook the pasta separately in a pot and then add it to the slow cooker with the rest of the ingredients if you want to get it done faster.

      leave a comment

    • Karon

      I do this in the crock pot regularly - just put everything in all at once, stir well, and turn on low for 2-4 hours (depending on the size and heat of your crock pot). If you like a little crunch on it, turn it to high for about 15 minutes at the end, and you'll get it.

      leave a comment

  • Dot

    What cook setting do you put your rice cooker on for this recipe? I have the same Zojirushi machine.

    leave a comment

    • Catherine

      I put it on white rice, it was about 30 minute cooking time.

      leave a comment

  • Diana

    I just got the Sanyo Micro-Computerized Rice Cooker & Versatile Cooker (10 Cup) and wanting to use it to cook slow cooker recipes. The Sanyo's settings are: White Rice, Brown Rice, Quick Cooking, Sushi, Porridge & Soup, Steaming, Cake, Reheating, and Warm. Does anyone know the setting conversion when a slow cooker recipe calls for High, Low and Warm? I'm guessing White Rice for High, Porridge & Soup or Cake for Low, and Warm for Warm, but I'm not sure. I called Sanyo, but they don't have a clue.
    BTW, the rice cooker made perfect brown rice!

    leave a comment

    • Catherine

      Hi Diana, I'm not sure you can cook slow cooker recipes with a rice cooker since the slow cooker uses the high, low, and warm settings and most rice cookers are just made to make rice at their own specific setting. Is there anywhere on the box or directions that tells you what else you can make in this rice cooker besides rice? I'm very interested in finding out because if so, you can make so many other meals in a rice cooker!

      leave a comment

  • Jen

    yum! i added frozen butternut squash in step two. i used whole wheat mini shells and 1 1/2% milk.

    my rice cooker is an all in one slow cooker/rice cooker/steamer from crate and barrel. i never used the rice cooker part anymore.. just the slow cooker. so after 15 min of cooking this the pasta absorbed a lot of the broth (water and a boullion cube) but was ice cold. so i switched it to steam (taking the risk i'd be dumping a soggy mess). steamed for 20 min and it was awesome. stirred it. (knowing i was messing with a crust, but didn't think i'd have one with steam) then switched back to rice cook. it was AWESOME.

    leave a comment

    • Jen

      oh.. and mine doesn't let me choose time. i had to set the rice cooker at 60 min which is why i think it was still cold. it worked fine doing steam first and that i could set for 20.

      leave a comment

  • Viki

    Is the water/stock supposed to cover the noodles. When I used 1 1/2 cup not all of the noodles were covered. I added more but not all of the liquid was absorbed. I had to drain it before step 2.

    leave a comment

    • Catherine

      No it is not supposed to cover the noodles. We tested this recipe many times and the measurements are correct. As you cook the noodles, it will par-cook in the first step and in the second step when you add the rest of the liquid, it will fully cook. How was the outcome though??

      leave a comment

  • Viki

    Thanks for the reply. It was really good. I really appreciate the recipes you share. : )

    leave a comment

  • Dena

    I have tried at least a dozen of your recipes--all hits (thank you thank you!). Unfortunately, this didn't work for me last night. I have your rice cooker, but we put it on the brown rice setting and only had 2% milk on hand. Would that explain the soupy mess that came out? (We kept cooking and cooking, but no luck.) Any tips appreciated!

    leave a comment

    • Catherine

      I too put it on the brown rice setting, it could have been the 2% milk that did it since it does not have enough fat in it. Try using whole milk next time and let me know!

      leave a comment

  • Sarah

    Thank you so much for sharing this recipe...we have a Sanyo Rice Cooker (3.5 C) that we purchased after living in Japan for 2 years. Great to know I can cook more than rice & oatmeal! Ours does not have a 'time cook' setting, so we used the \"white rice\" setting with superb results. Also - our son is allergic to dairy, so we had lots of luck substituting soy milk for regular milk, as well as using soy cheese shreds. Who knew it would be so easy & tasty!! FYI - we halve the recipe for 2-3 toddler servings. Now, we make 1 batch for the toddler...and 1 all-dairy batch for the parents. Delicious!

    leave a comment

    • Josep

      Yes. Your prize is: the people's ovioatn and fame forever , which is the prize from the original Japanese version of Iron Chef. Since they aren't using it anymore, I'm stealing it and giving it to you.

      leave a comment

  • Mimi

    Yum! Just found weelicious yesterday and tried this recipe today. Super easy and everyone of course loved it! Mine didn't come out like the picture though, slightly soupy. I used skim milk and wheel pasta, maybe this is why? My rice cooker only has a \"cook\" setting, so maybe this contribuited too. I will definitely make again and am thinking that next time I'll use regular macaroni and see how it turns out. The apple banana muffins are next on my to try list!

    leave a comment

  • Natalie

    I made this last night for my 13-month-old daughter. I can't rave about how she loved it because sometimes she's really hungry and sometimes not, but we both tried some and thought it was good! My ricecooker has only one heat setting and had burned noodles to the bottom before the first timer went off. I may have to adjust liquid levels for next time (or get a new rice cooker!).
    Thanks for the idea!

    leave a comment

    • Catherine

      The burned crispy noodles on the bottom are my favorite!! I'm glad you all enjoyed them :)

      leave a comment

  • Patty

    Just made this and the cheese didn't melt very well. It's a very lumpy consistency. I used the store brand colby-jack mix. Also my rice cooker only has a cook mode and a warm mode. What did I do wrong? Use the wrong cheese?

    leave a comment

    • Catherine

      Did you stir all your ingredients well? You may have just had to cook it longer since every rice cooker is different. I would cook it longer next time for the cheese the melt.

      leave a comment

  • Melanie

    I have never posted here before but I wanted to say THANK YOU for all your fantastic simple recipes. I found this site a few months ago and I visit everyday. The rice cooker mac and cheese is one of our favorites!! Thanks again.

    leave a comment

    • Ninaa

      I love this all but, a lot is missing such as when you do suimbt $1250 in sales in 30 days, your commission check is $287.50 + 1/2 kit $ back $77.50 +$200 Pamp. Chef $'s + over $570 in products=$1,135 now minus that investment -$155=$980 in 1st 30 days- WHAT'S NOT TO LOVE???Is that worth it to you? I say YES, how about you? Debby

      leave a comment

  • Becky

    Dumb questions but does chicken stock verses broth make a difference. I just made this for the second time and it was still soupy.....I used broth instead of stock

    leave a comment

  • Pat

    Has anyone tried following the recipe using gluten-free pasta? My son has multiple food allergies and we are avoiding wheat, among other foods. I have been using rice pasta which he loves. The tricky thing is rice pasta gets sort of melted if cooked for too long. Do you have suggestion how to adjust the recipe if using gluten-free pasta? Thanks!!

    leave a comment

    • Catherine

      It would probably similar, I haven't made this recipe with gluten free pasta so I wouldn't be so sure. I suggest following the recipe and watching it. If the pasta cooks fast then you might want to add it in later or if the pasta is still not cooked, you might want to add extra time. Let me know what happens! :)

      leave a comment

    • Lisa

      I used the bionaturae gluten-free pasta with good results (even though my rice cooker caused me some problems). I have found that brand to cook the most like regular pasta.

      leave a comment

  • Michelle

    Perhaps those who are saying it's soupy measured 2 cups of uncooked pasta rather than putting in a 16oz bag?

    leave a comment

  • Jasmine

    You deserve an award for this, amazing. I would never have thought of using the rice cooker for mac&cheese - thanks!

    leave a comment

  • Ask The Experts: Catherine McCord, Weelicious

    [...] would say the favorites would be Miso Salmon, Rice Pilaf, Rice Cooker Mac and Cheese (always a crowd favorite), Oatmeal in a Crock Pot, Baked Ziti and PB&J Breakfast Cupcakes. [...]

    leave a comment

  • Kelly

    This was really good! I used whole wheat macaroni and added in frozen chopped broccoli. I used the white rice setting on my rice cooker and it was perfect. Yummy! My 19-month- old daughter loved it, as did I. This is my new favorite way of making mac and cheese. Thank you for all of the great recipes!

    leave a comment

  • Martha

    Any way you can adapt this if you don't have a rice cooker? I have a slow cooker or just a pot on the stove.

    leave a comment

  • TB

    I only have a small very cheap rice cooker. It's great for rice and quinoa. I wonder if it will work for this recipe. I think I'll try it soon.

    leave a comment

  • Christan/MamaBearPing

    So,I tried this for lunch today. I have an Aroma 8-cup Rice cooker, with settings for steam, white rice, and brown rice. I used the white rice setting, which worked perfectly with the timing in your recipe. I used regular chicken broth (because I didn't have low-sodium) and eliminated the salt.
    I used whole milk and a colby-jack cheese mix.

    It turned out pretty good, but the cheese was a little clumpy for my taste.

    I think next time I'll add in a soft cheese with some cheddar (like maybe some Havarti).

    But, overall, we liked it and will definitely try this again! Thanks for posting this recipe. I love finding new uses for my rice cooker!

    leave a comment

  • Monette

    I will definitely try this recipe bec. I am tired of using the box ones!

    leave a comment

  • Doreimi

    Can't wait to try this. My son loves mac n cheese but will only eat the Kraft one. Hoping he will like this one. I also have the same rice cooker. It's great. We just set the timer on it first thing in the morning and have rice ready by dinner time.

    leave a comment

  • Doreimi

    Do you think this will freeze well? Things get hectic sometimes and it's niceto make a batch to freeze and pop in the microwave for a quick meal.

    leave a comment

    • Lana

      Wondering if you ever did try freezing this recipe? Was thinking of doubling and freezing tonight! Thanks for your reply!

      leave a comment

  • Lorrie

    I love the idea of this...we love mac and cheese and never eat it out of a box. I had to fight with my rice cooker...it only has to settings- cook and warm and kept turning off. I just kept unplugging it for a minute and turning it back on. I used whole grain pasta which next time I'll use regular because it turned out a little soft. It was also a bit salty...but overall turned out good. I'll def keep trying!!

    leave a comment

  • Jill Castle

    I am going to make this tonight! I have the same rice cooker and a crew of kids over...now I can keep writing! :)

    leave a comment

  • Stephanie

    Used whole wheat elbow noodles and peas and it worked perfectly. Thanks again for another delicious and ridiculously easy recipe.

    leave a comment

  • Klarissa

    My kids LOVED this! However, my 4 kids gobbled it up and cried for more! Can this recipe be doubled?

    leave a comment

    • Courtney

      I'm wondering the same thing! I want to bring this for a pot luck because it's easy and yummy! My boyfriend and I usually finish the whole thing...

      leave a comment

  • Blizzard Living Longfellow

    [...] made rice cooker mac n cheese last night that I found from Weelicious. Actually, my sister-in-law with a child found this site and sent it to me. We both have rice [...]

    leave a comment

  • Brandi Dockett

    Made this with no alterations and it came out great. I had to adjust the times for my rice cooker settings (just turn on or off) but it worked. thank you! I have never had a meal here I have not liked from this site!

    leave a comment

    • Gunilla

      Haloo =)Can I ask if I can't find Calrose rice or California rice, are there any other type of rice that I can replace it with? Sorry, I'm new in this but I relaly love baking and cooking, but I can't seem to make things go quite right yet. Haha. Awesome blog! =D

      leave a comment

  • Maria

    Of all the kitchen appliances I have bought (and wasted money on) - the best appliance of all (and the most used) is my rice cooker which only cost me $10! I look forward to trying the mac cheese, thank you

    leave a comment

  • Helen Chen

    have you ever tried it with whole milk plain yogurt instead of liquid whole milk? cna't wait to try this with my 10 month old! she has 2 bottom teeth so I will probably pruree it a bit. when did you stop prureeing your baby's foods? do you have to wait till all their teeth come out? thanks for a great website:)

    leave a comment

    • Catherine

      I haven't tried that, but good idea!

      It really depends on each baby. Some babies can gum soft foods and love doing that, others just want purees until they have several teeth. Talk to your pediatrician and try out a few soft foods to see what your daughter thinks of them! :)

      leave a comment

  • Jo

    Thanks you for such a simple recipe. I have a 1 button rice maker - I'll be sure to read the comments & learn from their experiences.

    I'm thinking mac 'n' cheese for dinner tonight sounds awesome!

    leave a comment

  • Steven Coble

    Very simple yet yummy recipe. Hmmm! sounds good that my friendly rice cooker made this one.

    leave a comment

  • Faster And Healthier Than Takeout Half-Assed Housewife

    [...] first is the Weelicious recipe for rice cooker mac and cheese. Yeah, I know, mac and cheese — not the healthiest thing in the world. But it is healthier [...]

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  • Cheryl

    I made this from the new book Weelicious and it came out very soupy. Also, the cheese/milk curdled but I have a cheap rice cooker with one button that switches to warm when the weight of the pot gets light enough that it knows the water has absorbed/evaporated as steam. I tested it with 2 cups of rice and it boiled for 35 minutes! So I boiled the cheese. Not sure if I should just switch it to warm after the initial 15 minutes and add the cheese/milk to keep it from boiling. Not sure when I'd add the veggies, though. At the beginning? Maybe frozen veggies would help, but then I am not sure if the pasta would cook long enough. Also, what if I want to use the little noodles that only take 7 minutes to cook (and warn you not to overcook) vs. the 11 needed for regular pasta? Is there a modified version of the recipe for that?

    leave a comment

  • Ellie Robinson

    Wow -- Delicious! I was skeptical about this recipe but it seemed so easy that I just had to try it. And, it was AMAZING! I added cauliflower and it added a sweetness that was especially nice with the dish. I will definitely make this again. My 2 1/2 yr old son who is generally a very picky eater ate it all up vigorously!

    I also have a 1-button rice cooker -- I had no issues. My only modification to the recipe is that I stirred the ingredients several times during cooking.

    leave a comment

  • Mary

    This was delicious! I added diced butternut squash at the start of step #2 and it cooked nicely. I wish I had stirred throughout as it got a little browned after 20 minutes.

    Use a separate timer if you have a 1 button cooker. Also, I let it cook on \"warm\" after adding the milk. Yum!

    leave a comment

  • Rice Ninja Nicole VanPutten

    [...] to make in the Rice Ninja too. Zojirushi has a recipe for a whole wheat cake, Weelicious takes on macaroni and cheese, and Bits of Tastes makes chicken with ginger and Chinese five spice. People are more than a little [...]

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  • Kate

    Winner, winner, chicken dinner! I doubled the recipe. Used the white rice/regular/sushi setting and checked on it every 5 minutes or so. Overall it did take me longer than the recipe. I let almost all the broth be absorbed by the rotini before adding milk/cheese. My cheese combo was half sharp cheddar and half quesodilla, and I added a bag of frozen mixed veggies and leftover slow-cooker BBQ chicken towards the end. Thanks so much!

    leave a comment

  • Bea Riley

    I know this is an old thread but I saw you on the Chew yesterday making the 'green' Mac and Cheese. Could I purée the spinach with the milk and add that to this rice cooker recipe?
    Thanks for all the great tips and ideas.

    leave a comment

    • Catherine

      Yes, I think that would work! Thanks for watching!

      leave a comment

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  • Alexine

    I luv mac and cheese thanx 4 this recipe

    leave a comment

  • Roya

    Are there any substitutes for the chicken broth?

    leave a comment

    • Catherine

      You could use vegetable or beef broth instead! You can use water if you prefer, but then it won't be quite as flavorful.

      leave a comment

  • Julie

    This is the perfect dinner recipe for our babysitter to prepare! Thanks for another wonderful creation!

    leave a comment

  • Jennifer

    Help! What am I doing wrong? Everytime I attempt this recipe, it comes out kind of curdled looking. What setting is your rice cooker on (or does that not matter?) Thanks!

    leave a comment

    • Catherine

      I keep my rice cooker on the brown rice setting, but it shouldn't matter because it doesn't change the heat. Try adding a small handful of extra cheese just before serving!

      leave a comment

  • Josie

    i love how easy it was to make homemade mac n cheese. my family and i had it for dinner. i added vegetable broth to the mix. very tasty. my son loved it too. thank you!

    leave a comment

  • HasanahMahirah

    Hi, this recipe is really great, I love Western cooking! can I ask, do u melt the cheese or what? Sorry if this question sounds really weird, im not familiar with mac and cheese, but i'd love to try it

    leave a comment

    • Catherine

      The cheese melts while it is cooking in the rice cooker!

      leave a comment

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  • Natalie

    Love this! Quick question: I don't have a rice cooker but would it work if I used my slow cooker/Crockpot?

    leave a comment

  • Brooke

    Outstanding! Terrific call to cook until crust on the bottom. It added a level of complexity that was perfect. I subbed in GF quinoa/corn elbows, and might have cooked step one just a fewer minutes less, but it holds up well. Really a surprisingly easy and delicious dish.

    leave a comment

  • Mary T.

    This is the second time I've made this. The first time didn't come out so good, but this time it did. Yum! I may never make Mac and cheese the old fashioned way! A bit of advice, as mentioned in another post, unplug if rice cooker goes to warm so that you can then place it on cook again. And check often! We don't like a crusty bottom, so I stirred often. So glad I tried this again!

    leave a comment

  • Hannah

    Hi Catherine! I love all the food on your blog so I'm actually bringing the recipes to work to cook with my group (we are 17 people). I want to triple the recipe. Can I put it all in one rice cooker or do I need to find additional rice cookers and divide it among three rice cookers? Many thanks.

    leave a comment

    • Catherine

      That depends on the size of your rice cooker! I can double the recipe in mine! :)

      leave a comment

  • Armando Ruiz

    Very good recepies ideas.

    leave a comment

  • Ivy

    I have the same rice cooker and wanted to know if u use the quick function or which function on the menu to cook this? As they have multiple function to choose from for different rice

    Thank u

    leave a comment

  • Kevin

    I'm not a Mac and Cheese fan but my daughters and current wife is. (Ex is too). But they love this recipe.

    leave a comment

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  • Bea

    is the cheese shredded?

    leave a comment

    • Catherine McCord

      Yes!

      leave a comment

  • Warm Fuzzies Nutmegknitter

    […] is nothing outrageous). My usual meal rotation was getting boring too.  I’ve already made Rice Cooker Mac-n-Cheese, Chicken Tacquitos with Avocado Lime Sauce, and Banana Bread Cake.  For the most part they have […]

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  • Talal

    I'm sorry for my ignorance, but there is no water in the recipe. How exactly are we cooking the pasta?

    leave a comment

    • Catherine McCord

      The chicken stock and the milk replace the water and the pasta gets cooked in that!

      leave a comment

  • Resep Serba Ricecooker Catatanbundakaka

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  • Leah

    Could you cook this the same way without the rice cooker?

    leave a comment

  • Tina

    I made this last night in my 3 cup Zojirushi (NS-LAC05). Followed the instructions exactly except I used a combination of medium and extra sharp cheddar and guyere cheese. I also used a \"quick cooking\" setting on the rice cooker. It turned out great! Will be definitely making it again.

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  • Emily

    I made this successfully about a year ago, but my then 1-year old did not like cheese (shocking!). Now he's starting to like it, so I thought I'd try it again. I used large bowtie pasta and 1% milk and it turned out soupy and the cheese was not creamy. What did I do wrong?!

    leave a comment

    • Amber

      Did you use elbows the first time? Maybe it was the bowtie I think bowties have a different texture and they are bigger than elbows i made this tonight with elbows and it came out great my picky 15 month is eating it now! Or maybe you put to much liquid on accident? Do you have a different rice cooker now? times do vary in each cooker hope this helps!

      leave a comment

    • Brittnay

      When you use low fat dairy than what the recipe calls for you will always produce a runny or soupier product than what you're expecting. That's why the recipe says WHOLE milk. Dairy products that aren'y 'whole' in their content (ie. low fat) will not have the chance to bind with the starches from the pasta and the fats from the cheese. Just use fattier milk next time and you'll get the result you want. If you use organic or locally sourced whole milk you'll be getting a healthier meal overall anyway.

      leave a comment

  • Kevin

    Would this damage or degrade the rice cooker?? (I have the same one as the one used here)

    leave a comment

    • Catherine McCord

      This recipe does not damage or degrade the rice cooker...

      leave a comment

  • David

    Anyone else getting grainy cheese sauce?

    leave a comment

    • Sandi

      If you use pre-shredded cheese it will likely be grainy. Take a look on the back of the cheese bag - there's cheese in there, sure, but also a bunch of other nasties like cellulose and natamycin. This can affect the way it melts.

      http://www.kcet.org/living/food/the-nosh/pre-shredded-versus-freshly-grated-cheese-whats-the-difference.html

      leave a comment

  • David

    I might try evaporated milk next time.

    leave a comment

  • Apple

    I do it in my multicooker Redmond 4502 - it is really good. The same recepie is in cooker book of Redmond which is much better.

    leave a comment

  • Sarah

    Oh my goodness, thank you! My rice cooker doesn't have a timer setting. It's automatic. I guess I'll have to wing it in the first few times to get the timing right. My six year olds and I will be making this for lunch tomorrow. Seriously, great idea. Thanks very much for posting this!

    leave a comment

  • Martina

    This recipe turned out really great. I used a mix of sharp cheddar and pepper jack cheese. Also added sun dried tomatoes. It's important to watch it in the rice cooker and I don't keep on warm or the noodles will continue cooking and will become soggy. Kids loved it.

    leave a comment

  • Jean

    Wow, THANK YOU/ i was just thinking i didn't want to slow cook a small batch of mac n cheese/ trying it now!

    leave a comment

    • Jean

      i made this last night and my older son loved it and very specifically requested that when i make mac n cheese again, i do it exactly like this ^^. Thank you Weelicious!

      leave a comment

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  • Erin N.

    I made this stove top because I didn't have a rice cooker and it came out amazing! Takes a total of 10 minutes start to finish. I stopped buying boxed mac and cheese because this is so easy and tastes great! Thank you for the recipe!

    leave a comment

  • H

    Interesting idea. Now I have an old school \"National\" brand rice cooker from Japan. It's likely older than I. Would this still work? It has the one switch and that's it.

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    • McCord

      It should still work, you will just need to keep an eye on the timing!

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  • Carolina

    Hi!
    Silly question: did you add water to cook the pasta?
    I don't know if I can do it without water in my rice cooker.
    Tks!

    leave a comment

    • McCord

      The mixture of chicken stock and milk is what the pasta cooks in!

      leave a comment

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  • Stephanie

    I tried this twice. The first time I followed the recipe and it turned out great. The next time I tried using evaporated milk instead of whole milk. Big mistake! Turned out bad.

    leave a comment

  • Spidercat24

    Is this too much liquid? I have a Tiger rice cooker and use the plain rice function. But by the time most of the liquid evaporates, the cheese has curdled!

    leave a comment

  • Dawn

    Hi what kind of cups to use for measuring?

    leave a comment

  • Wandoo

    Silly question but I love Mac and Cheese and I always make it in big batches because my sister and brother love it too. Will this be the same if it's doubled?

    leave a comment

  • Resep Kue Keju

    Nice recipes :) I like red rice :)

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  • Tamieka

    Perfect! Trying it for the 1st time tonight! Can't wait to see how it turns out!

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    • Tamieka

      Didn't turn out well at all :( - I may reduce the liquid next time.

      leave a comment

  • Rachel

    People keep asking why there's no water in the recipe. Seriously guys. Do you not know what stock is!?

    leave a comment

  • Kathy Keating

    Send recipies

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  • KC

    A pretty forgiving recipe. I used corn-rice pasta (gluten free), cooked in water instead of stock and adding coconut milk. I also used Romano cheese (all I had). Very creamy. Added some cayenne and other stuff to change up the flavor. Finally I put in some frozen peas (no gourmets live here!) for a green veg. And it turned out well! When I use the true ingredients I think it will be amazing and SO convenient.

    leave a comment

    • McCord

      Nice substitutions!

      leave a comment

  • Stacie

    I have the same Zojirushi rice cooker and am wondering which cycle you used for this recipe. Did the cycle run its course completely or did you watch a timer and shut off the cycle after 20 minutes? (The Regular White Rice cycle runs about 45 minutes, but there is a Quick Cooking cycle too.)

    leave a comment

    • McCord

      I usually have it on the brown rice setting, but for the mac and cheese I set the timer and cook according to the times I have listed in the recipe :)

      leave a comment