Rice Cooker Mac and Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I just got a Wolfgang Puck rice cooker from HSN and it came with a recipe book. I was surprised by the things that can be made besides rice. This is easier than opening a box of Kraft mac and cheese and sooooooooo much better too. Ingredients:
1 1/2 cups elbow macaroni |
1 1/2 cups chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes |
1 cup heavy cream |
3/4 cup shredded cheddar cheese |
1/2 cup shredded mozzarella cheese |
1/4 cup shredded parmesan cheese |
1/4 teaspoon kosher salt (to taste) |
1/2 teaspoon dry mustard |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
Directions:
1. Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
2. When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
3. Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.
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