Rice Cooker Mac and Cheese
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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

Rice Cooker Mac & Cheese  (Serves 4-6)

  • Prep Time: 5 mins,
  • Cook Time: 35 mins,
  • Rating:
    Rate this recipe
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...


  • 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 teaspoon salt
  • 1 cup whole milk
  • 1 1/2 cups shredded cheese ( i use a 3 cheese blend of cheddar, mozzarella and monterey jack)


  1. 1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
  2. 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).
  3. *Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
  4. 3. Serve.
  5. * Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.
Rice Cooker Mac & Cheese

Nutrition Information

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  1. Kelly Thomsen

    February 1, 2017 at 10:19 am

    I love this recipe. My son loves helping to cook it! However, my rice cooker just died and I am thinking of getting an Instant Pot to replace it. Any ideas on if it will work in there and if I need to change anything?

    • C. McCord

      February 1, 2017 at 9:57 pm

      So fun that you’re cooking together! I haven’t used an Instant Pot yet, but I know it has a rice cooker setting, so that may work. Let me know if you try that and how it comes out!

  2. Jenny

    December 28, 2016 at 3:20 pm

    Made this twice now and it comes out great! So easy and the kids love it… Me too! I have a very basic rice cooker so I just keep an eye on it after adding the milk then when it looks done, I turn it off and stir the cheese. Thank you for the great recipe!

    • C. McCord

      January 2, 2017 at 9:22 pm

      Yay so glad this is a hit!

  3. stephanie

    December 18, 2016 at 2:24 pm

    what should the pasta look like when step 2 happens? should all the stock be cooked away and the pasta cooked? or should there still be a fair amount of liquid and hard pasta?

    • C. McCord

      December 19, 2016 at 10:15 am

      The pasta will not be cooked through yet, and there will still be liquid in the rice cooker. In Step 2 you will continue cooking the past an additional 25-30 minutes, until the pasta cooks through.

  4. Tiffany

    November 16, 2016 at 9:57 am

    I started with my cheapie Aroma rice cooker. Warm, cook. I followed the directions step by step but I used 2% milk, 2 cups of cheddarjack, and frozen corn.. The consistency wasn’t perfect and I’m wondering if it was the milk, cheese, or the excess liquid with the frozen corn.

    It was still really good and I had that nice crispy layer on the bottom.

  5. Danielle S

    September 14, 2016 at 6:16 pm

    Wow I had such hi hopes for this recipe and so did my kids and it did not turn out. I have a different rice cooker, but still followed all the directions and cooked it on the brown rice setting as I read posted in comments. It was completely filled with the liquid still even have 30 minutes and the macaroni wasn’t cooked. So because I needed it done I switched to white rice and that was a mistake. That quickly cooked everything but it was clumpy and gross. So the whole thing got put into the trash can. Very sad it didn’t work but not as sad as my kids were. Such a waste of the food.

    • C. McCord

      September 21, 2016 at 10:20 am

      Oh no that is awful! I am so sorry this recipe didn’t work for you. I make it ALL the time at home and we love it! Maybe try the white rice setting from the beginning and check it at 10 minutes to see how it is cooking?

  6. Amber Watson

    July 14, 2016 at 4:41 am

    Wondering how this will do in the instantpot on the rice cooker setting. Looks yummy!

    • C. McCord

      July 15, 2016 at 7:45 am

      Let me know if you try it and how it comes out!

  7. Laurie

    July 12, 2016 at 5:02 pm

    Could you make this in a pressure cooker? I use that for making rice so wondering how long to cook each step on manual ?

    • C. McCord

      July 15, 2016 at 7:46 am

      I haven’t tested this in a pressure cooker, but would love to know how it works if you try it!

      • Amy Snail

        July 15, 2016 at 9:45 pm

        I adapted this recipe for the pressure cooker just last night. I did a mash-up of this recipe and the mac & cheese recipe from the ATK pressure cooker cookbook.
        This is what I did:
        1. Place the macaroni, salt, and 2 cups of chicken broth in the pressure cooker. Bring to high pressure and cook at high pressure for 5 minutes.
        2. Quick release pressure.
        3. Mix in the milk. Bring to a simmer (with the lid off the pressure cooker).
        4. Remove from heat. Add the chese and stir until it is all melted.
        5. Serve
        How long this takes depends on your pressure cooker. It took me about 15 minutes to make this start to finish–about the same as boxed mac & cheese would take to make.

        • C. McCord

          July 20, 2016 at 9:01 pm

          This is great!

  8. Lisa Forrest

    July 12, 2016 at 3:09 pm

    I can’t wait to try this! We love our rice cooker! My stove top recipe calls for sour cream. It just adds a little zing and extra creaminess because I typically half only skim milk on hand.

    • C. McCord

      July 12, 2016 at 3:57 pm

      Oh that sounds like it would add so much creaminess!

  9. Stacie

    June 11, 2016 at 6:22 pm

    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.)

    • C. McCord

      June 13, 2016 at 10:47 am

      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 :)

  10. KC

    March 26, 2016 at 6:50 pm

    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.

  11. Kathy keating

    February 23, 2016 at 11:07 am

    Send recipies

  12. Rachel

    January 9, 2016 at 5:53 am

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

  13. Tamieka

    September 10, 2015 at 4:30 pm

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

    • Tamieka

      September 10, 2015 at 4:58 pm

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

  14. resep kue keju

    May 29, 2015 at 11:06 am

    Nice recipes :) I like red rice :)

  15. Wandoo

    May 17, 2015 at 1:38 pm

    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?

  16. dawn

    April 17, 2015 at 10:58 pm

    Hi what kind of cups to use for measuring?

  17. Spidercat24

    February 2, 2015 at 5:51 pm

    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!

  18. Stephanie

    January 24, 2015 at 2:46 pm

    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.

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  29. Carolina

    January 13, 2015 at 8:25 am

    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.

    • C. McCord

      January 14, 2015 at 8:36 am

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

  30. H

    January 11, 2015 at 1:58 pm

    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.

    • C. McCord

      January 12, 2015 at 9:29 am

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

  31. Erin N.

    December 30, 2014 at 8:25 pm

    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!

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  33. jean

    October 15, 2014 at 5:38 pm

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

    • jean

      October 16, 2014 at 7:57 pm

      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!

  34. Martina

    October 14, 2014 at 6:44 pm

    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.

  35. Sarah

    September 1, 2014 at 6:16 pm

    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!

  36. apple

    August 29, 2014 at 8:55 am

    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.

  37. David

    June 18, 2014 at 1:52 pm

    I might try evaporated milk next time.

  38. David

    June 18, 2014 at 1:49 pm

    Anyone else getting grainy cheese sauce?

  39. Kevin

    June 17, 2014 at 3:46 pm

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

    • Catherine McCord

      June 18, 2014 at 7:32 am

      This recipe does not damage or degrade the rice cooker…

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  43. Emily

    May 1, 2014 at 10:19 am

    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?!

    • Brittnay

      May 16, 2014 at 11:36 pm

      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.

    • Amber

      May 7, 2014 at 3:40 pm

      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!

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  45. Tina

    March 26, 2014 at 2:39 pm

    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.

  46. Leah

    March 24, 2014 at 8:22 am

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

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  49. Talal

    February 10, 2014 at 4:42 pm

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

    • Catherine McCord

      February 10, 2014 at 8:21 pm

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

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  51. Bea

    December 8, 2013 at 10:57 am

    is the cheese shredded?

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  57. Kevin

    November 22, 2013 at 7:37 am

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

  58. Ivy

    November 19, 2013 at 10:40 am

    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

  59. Armando Ruiz

    November 1, 2013 at 9:20 pm

    Very good recepies ideas.

  60. Hannah

    October 14, 2013 at 10:22 am

    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.

    • catherine

      October 14, 2013 at 11:51 am

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

  61. Mary T.

    October 6, 2013 at 10:04 am

    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!

  62. Brooke

    September 19, 2013 at 5:19 pm

    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.

  63. natalie

    September 13, 2013 at 3:12 pm

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

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  66. K. Henson

    August 28, 2013 at 8:51 am

    I tried this recipe out and it was a bit on the dry side but worked well the first time. I realized that my rice cooker cooked the noodles faster. So the second time I made it, I made some tweaks in the recipe. I used 2 cups of rice and increased the fluid to about 2 cups. I used the entire can of chicken stock (1.5 cup of low sodium stock) + a half cup of water (I would’ve used more chicken stock but I ran out). I added a tinge more salt because I used water. I cooked the noodles for 15 mins, as in the original recipe. I added about 2 cups worth of cheese and withheld some of the mozzarella (as I planned to bake it, see later) and also increased the milk to 1.5 cup. I only cooked this for maybe 10 mins (rather than 20-25). What I got was noodles in a thick cheesy sauce. I put this all in a baking dish, spread out the mozzarella on top of it, and baked it for about 10 mins (240C oven toaster). I liked the results but it of course came it like the usual baked mac rather than the gooey mac and cheese. Enjoy experimenting! 😀

    • K. Henson

      August 28, 2013 at 9:00 am

      Sorry, not I didn’t use rice. I meant the noodles.

  67. Mary

    August 22, 2013 at 10:39 am

    I assume you could substitute vegetable stock for chicken stock?

    • catherine

      August 23, 2013 at 11:00 am

      Yes you can!

  68. IDenise Leembruggen Tan

    August 22, 2013 at 5:42 am

    I am gonna do this tonight

  69. Ganjar

    August 21, 2013 at 11:09 pm

    I really want to try this recipe. Could you describe how does the pasta look after step 1? I’m using a different rice cooker, and i assume it has different heat. Therefore, i have to adjust the timing. Thanks!

    • catherine

      August 23, 2013 at 11:02 am

      After step 1 the pasta will be partially cooked, and the liquid will still be in the pot.

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  71. Elsie Anazawa

    August 12, 2013 at 1:34 pm

    Looks easy and interesting.thank-you ill try to cook it tomorrow ,

  72. Krista

    August 9, 2013 at 9:23 am

    I added 1/2 cup of pumpkin puree during step two. It made it way too soupy, but I added some panko at the end and it worked. The flavor was delicious. I might just add less milk to accommodate for the pumpkin. Any thoughts? Great recipe! I used a one button rice cooker and it was done at about 25 minutes.

  73. HasanahMahirah

    July 27, 2013 at 4:11 am

    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

    • catherine

      July 29, 2013 at 11:20 am

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

  74. Josie

    July 25, 2013 at 9:43 pm

    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!

  75. Jennifer

    June 28, 2013 at 10:55 pm

    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!

    • catherine

      July 1, 2013 at 10:44 am

      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!

  76. Julie

    June 20, 2013 at 4:50 pm

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

  77. Roya

    June 9, 2013 at 8:44 pm

    Are there any substitutes for the chicken broth?

    • catherine

      June 10, 2013 at 4:24 pm

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

  78. Alexine

    June 7, 2013 at 4:09 am

    I luv mac and cheese thanx 4 this recipe

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  80. Bea Riley

    May 23, 2013 at 6:44 pm

    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.

    • catherine

      May 24, 2013 at 11:36 am

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

  81. Kate

    May 19, 2013 at 8:23 pm

    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!

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  85. Chrissy

    March 31, 2013 at 8:09 pm

    This recipe came out so much better than I expected. Not that I expected it to be bad, I just expected it to taste…quick. It was delicious. And it was quick! My husband liked it better than my other recipes and my son ate it all up as well! This is going in the books as a regular in my household!!!!!!

  86. jessica

    March 17, 2013 at 12:09 am

    Hi ^^ im just how u can make whole milk , i searched it up but couldnt find a good and easy recipe : ( please help i wanna make this as fast as i can ; ) thanks ! much love from AUSTRALIA . . . Jess <3

    • Marilyn

      March 17, 2013 at 7:23 pm

      In case no one has answered you, whole milk is just cow milk with 3.25% milk fat.

  87. jessica

    March 17, 2013 at 12:07 am

    how do u make whole milk ?? and wats the difference between that and normal milk ?? could u also make a video on how to make it too thanks !!
    much love from AUSTRALIA . . . JESS <3

    • catherine

      March 18, 2013 at 12:52 pm

      You might also find it called “homogenized milk”

    • catherine

      March 18, 2013 at 12:51 pm

      Whole milk is also called “full fat milk” in some places and I believe in Australia you call it “full-cream milk”. I hope this helps! It just means not to use fat-free milk or lowfat milk!

  88. 123ilikedogs

    March 17, 2013 at 12:05 am

    how do u make whole milk ? and whats the difference between normal milk and WM ???? please help i really want to make this recipe !!! thanks much love from AUSTRALIA . . . Jess <3

  89. 123ilikedogs

    March 17, 2013 at 12:03 am

    how do u make whole milk i searched it up but no results and whats the difference between normal milk and WM ?? (seems hard to make too :( ! )

  90. 123ilikedogs

    March 17, 2013 at 12:00 am

    how do u make wholemilk ? it seems difficult :/ an easy recipe please ???

    • Kaoru

      February 3, 2014 at 2:07 am

      How much water do you put in your pressure cekoor for the pressure cooked root vegetables ? Like halfway up the jar?Should the jar be elevated off the bottom of the cekoor?

  91. Mary

    February 16, 2013 at 5:37 am

    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!

  92. Ellie Robinson

    February 7, 2013 at 8:50 pm

    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.

  93. Cheryl

    December 23, 2012 at 2:52 pm

    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?

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  95. Steven Coble

    October 29, 2012 at 1:56 pm

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

  96. jo

    October 4, 2012 at 5:19 pm

    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!

  97. Marisa

    May 2, 2012 at 7:38 am

    Hi Katie,
    I have the same rice cooker and was wondering if you could give me some more tips ie.what water level you filled the reservoir to. I tried this last night. After the 25 minutes for the second step I had a soupy mess with piecy looking cheese mess. I kept cooking it but it never worked. Thanks!

  98. helen chen

    March 22, 2012 at 4:47 pm

    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:)

    • catherine

      March 23, 2012 at 3:30 pm

      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! :)

  99. Maria

    March 20, 2012 at 6:23 pm

    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

  100. brandi dockett

    March 8, 2012 at 6:42 pm

    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!

    • Gunilla

      February 5, 2014 at 12:04 am

      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

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  103. Klarissa

    October 19, 2011 at 3:08 pm

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

    • Courtney

      December 11, 2011 at 2:08 pm

      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…

  104. Stephanie

    October 18, 2011 at 7:10 pm

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

  105. Jill Castle

    October 7, 2011 at 3:55 pm

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

  106. Lorrie

    October 5, 2011 at 7:18 am

    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!!

  107. doreimi

    August 27, 2011 at 10:10 pm

    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.

    • Lana

      June 12, 2014 at 1:40 pm

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

  108. doreimi

    August 27, 2011 at 5:23 pm

    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.

  109. Danielle

    May 25, 2011 at 12:24 am

    Just tried this recipe tonight and it turned out out awesome. I used 2% milk and sharp cheddar cheese. I also added a tsp of mustard for some more flavor. Delicious!

  110. Michelle

    May 18, 2011 at 2:00 pm

    I love this recipe! The first time I made it I used whole wheat macaroni and it came out perfectly. My second & third tries I used rotini and farfalle but kept everything else as the recipe states, and both times it came out a bit runny (but still tasty!) I started to wonder if I was doing something wrong from my first try, so I made another batch last night using macaroni and it was perfect again! I think the size of the pasta made the difference. Anyway, thanks for the recipe, I’ll continue making this for my daughter who loves it no matter how it turns out! =)

  111. Monette

    May 4, 2011 at 2:03 pm

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

  112. Christan/MamaBearPing

    April 6, 2011 at 1:24 pm

    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!

  113. TB

    April 6, 2011 at 10:19 am

    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.

  114. Martha

    April 1, 2011 at 12:16 pm

    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.

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  116. Kelly

    January 30, 2011 at 9:04 pm

    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!

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  118. Jasmine

    November 30, 2010 at 8:03 am

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

  119. Michelle

    November 5, 2010 at 1:07 pm

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

  120. Katie

    October 4, 2010 at 7:36 pm

    I made this last week and it took just about an hour, but wase delicious! I have a Black and Decker Steamer Plus/rice cooker. It really tasted like it was baked in the oven. I used half cheddar and half mozarella. Made it again tonight (planning for the hour cook time) and it was even better! I love that it is so easy and there isn’t any junk in it AND I can change the pasta shape to make the kiddos happy. Thanks for all your recipes!!!!

  121. Jules

    September 7, 2010 at 7:29 pm

    I just tried to make this but the cheese turned out grainy. i used whole milk and cheddar cheese….does it make a difference what kind of cheese you use? what did i do wrong? help!

    • Lisa

      June 9, 2011 at 5:03 pm

      I have made this recipe many times, but the last two times the cheese has been grainy. Nothing has changed ingredient-wise, and I’m using the same rice cooker. I do cook it longer, as mine never seems to get past the runny stage. Thoughts, Catherine?

    • catherine

      September 8, 2010 at 12:47 pm

      This actually happened to me once – it wont make it taste bad, it just won’t look as good but the kids still loved it. Maybe your rice cooker setting could be too high – so i suggest adding the cheese in the last 5-10 minutes and stirring to avoid it to separate. How was your pasta?

      • Jules

        September 8, 2010 at 3:04 pm

        The past turned out a bit overcooked. My rice cooker only has a cook button and it popped about 15 minutes after you put in the milk/cheese step. So, I pushed the button again to have it cook for 20 minutes as per your directions. Anyway, next time I’ll try not cooking it again and putting the cheese in during the last 10 minutes. Thanks for the recipe. The kids seem to like it. :)

  122. Suzanne

    September 6, 2010 at 11:39 pm

    Can I use Veggie broth instead of Ckn? When I use Veggie broth with brown rice I have to triple it instead of double it otherwise the rice is too crunchy. Same thing here?

    • catherine

      September 7, 2010 at 12:47 pm

      No, since you are making pasta, it has a different texture from rice. But if you prefer veggie broth instead of chicken, you can use veggie :)

  123. Pat

    July 28, 2010 at 1:40 am

    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!!

    • Lisa

      August 5, 2010 at 11:10 am

      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.

    • catherine

      July 28, 2010 at 12:38 pm

      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! :)

  124. Becky

    July 23, 2010 at 1:31 pm

    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

  125. Melanie

    July 20, 2010 at 11:28 am

    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.

    • Ninaa

      February 4, 2014 at 3:04 am

      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

  126. Patty

    July 19, 2010 at 6:26 pm

    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?

    • catherine

      July 20, 2010 at 12:57 pm

      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.

  127. Natalie

    July 8, 2010 at 11:11 am

    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!

    • catherine

      July 8, 2010 at 3:23 pm

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

  128. Mimi

    June 18, 2010 at 9:27 pm

    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!

  129. Sarah

    June 12, 2010 at 2:09 pm

    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!

    • Josep

      February 5, 2014 at 1:51 am

      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.

  130. Dena

    June 4, 2010 at 2:17 pm

    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!

    • catherine

      June 4, 2010 at 2:49 pm

      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!

      • Dena

        June 4, 2010 at 5:37 pm

        Will do, thanks. I really can’t thank you enough for all of the food ideas. I work outside the home and have a 2 1/2 year old. This morning, he ate up some more banana wee-eat germ muffins. You’re a life saver.

        • Dena

          June 10, 2010 at 2:23 pm

          Thanks for your suggestion. I tried it again. I think that there might be something wrong with the brown rice setting on my new rice cooker (same as yours in the program). It never got hot, so I switched to quick cook (too hot), and then settled on semi-brown. Not perfect, but definitely mac n cheese this time. Thanks again for all that you do for families.

        • Melissa P

          August 29, 2011 at 6:01 pm

          I made this using whole milk and it was cheese soup with noodles. Could it be the rice cooker?

  131. Viki

    June 3, 2010 at 3:06 pm

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

  132. Viki

    June 2, 2010 at 8:56 pm

    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.

    • catherine

      June 3, 2010 at 2:48 pm

      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??

  133. Jen

    May 26, 2010 at 5:31 pm

    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.

    • Jen

      May 26, 2010 at 5:32 pm

      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.

  134. Diana

    May 11, 2010 at 6:33 pm

    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!

    • catherine

      May 13, 2010 at 4:14 pm

      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!

  135. Dot

    March 5, 2010 at 10:19 am

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

    • catherine

      May 4, 2010 at 2:39 pm

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

      • Estefania

        February 5, 2014 at 4:46 am

        Sorry…you wrote “slow cooker” twice ineatsd of “pressure cooker.” Please feel free to delete this comment after correcting it. :) 😉

      • Lisa

        August 3, 2010 at 4:01 pm

        Your Zojirushi lets you change the time setting? Whether I choose white or brown rice, it’s all pre-programmed to cook for a certain amount of time based on the level of ingredients. It wouldn’t even let me “fake” it by plugging in a fake time.

        When I moved it into our old rice cooker, it turned itself off before the final 20 minutes, so it’s not finished cooking.

        I feel like a rice cooker idiot! Help!

        • catherine

          August 5, 2010 at 2:37 pm

          I feel your pain! I have the same issue with mine too! You have to play with your settings and read the book. Even if the timer is set for a longer period, just take it out after it is done cooking and unplug it.

  136. Jodi

    March 4, 2010 at 1:30 pm

    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!

    • Karon

      February 28, 2012 at 12:57 am

      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.

    • catherine

      May 4, 2010 at 2:56 pm

      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.

  137. hungrysmurf

    March 4, 2010 at 10:27 am

    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?

    • catherine

      May 4, 2010 at 2:59 pm

      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!

  138. Nika

    March 3, 2010 at 3:29 pm

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

  139. Belinda @zomppa

    March 3, 2010 at 7:35 am

    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!