Thursday, September 22, 2016

Rice Cooker Mac and Cheese

If you are in a rush but want to do better than the boxed macaroni and cheese, here's a quick and simple recipe from my coworker. The chicken broth seems weird but it adds the salty and savory taste that makes it delicious w/out having to add any salt or butter to this. I like to use the steamer basket on my rice cooker and steam broccoli with the rice cooker as the macaroni and cheese is cooking...makes it a complete meal!

Ingredients

  • 1 can (14 ounce) chicken broth
  • 2 cups elbow macaroni (uncooked)
  • 3/4 cup milk
  • 2 cups shredded cheddar cheese ( I like a cheddar/jack blend)

Directions

  1. Place macaroni and broth in rice cooker. Secure lid and set to cook. 
  2. When rice cooker switches to warm (about 15 minutes) add milk and cheese. Stir.
  3. Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted.
  4. Serve.
From Andrea

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