Rice Cooker Mac and Cheese
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.
- * 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
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