Name: Rice Cooker Mac and Cheese
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups pasta; 1.5 cups chicken stock; 1 tsp kosher salt; 1 cup whole milk; 1.5 cups cheese

From the Cook

1/3

Rice Cooker Mac and Cheese

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Ingredients

Warning0 allergens identified

Rice Cooker Mac and Cheese

2 cups pastaI used macaroni, but you could also use rotini, faralle or bite size pasta

1 ½ cups chicken stockI use low sodium stock

1 tsp kosher salt

1 cup whole milk

1 ½ cups cheeseshredded

Instructions

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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.

Video Tutorial

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Tips & Tricks (5)

Use a Cheese Blend for Complexity 🧀
Combine sharp cheddar with gruyere or smoked gouda to create a more sophisticated, layered flavor profile that prevents the dish from tasting one-dimensional.
Shred Cheese Fresh, Never Pre-Shredded 🔪
Shred whole cheese blocks yourself just before cooking, as pre-shredded varieties contain anti-caking agents that prevent smooth, creamy sauce emulsification.
Toast Pasta Slightly Before Adding 🍝
Dry toast the pasta in the rice cooker for 2-3 minutes before adding liquids to develop a subtle nutty flavor and improve texture absorption.
Replace Half the Milk with Stock for Depth 🥛
Use 50% whole milk and 50% chicken stock instead of all milk to add savory umami complexity while maintaining creamy richness.
Finish with Breadcrumb Topping After Cooking 🥄
Transfer the finished mac and cheese to a baking dish, top with seasoned panko and butter, then broil for 2-3 minutes to add textural contrast and visual appeal.