Rice Cooker Mac and Cheese? Not only is it creamy and delicious, but it’s so easy and fun to make with kids!

Rice Cooker Mac and Cheese recipe from weelicious.comPin

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.comPin

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.comPin

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

P.S. Click here for the Rice Cooker I love by Zojirushi!!

Photos by Matt Armendariz

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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!
4.08 from 14 votes
Course: Lunch, Main Dish
Cuisine: American
Servings: 6
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

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

Instructions 

  • Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
  • 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.
  • Serve.

Notes

  • * Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.

Nutrition

Calories: 260kcal | Carbohydrates: 36g | Protein: 12g | Fat: 7g | Cholesterol: 20mg | Sodium: 670mg | Fiber: 1g | Sugar: 5g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. 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.

  2. 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?

  3. 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.

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

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

  6. 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.

  7. 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 🙂

  8. 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.)

  9. 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.

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

4.08 from 14 votes (14 ratings without comment)

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