I bought a rice cooker and wanted to use it for more than just rice. I've made this mac 'n cheese several times and it always comes out delicious! If you like your mac 'n cheese nice and crusty, leave the pot on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.

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  • Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.

Cook's Notes:

I make this in my small Aroma(R) 2- to 8-cup rice cooker. If you have a larger unit, you may easily double or triple this recipe.

Elbow macaroni works best in this, but you can use rotini, penne, shells, or whatever smaller pasta you have on hand. Barilla Plus(R) pasta is tasty and makes the dish extra nutritious.

Feel free to experiment with different types of cheese (sharp, medium, Italian blend, or whatever you like.)

I used low-sodium chicken broth, but any kind would be good. Any type of milk can be used in place of almond milk.

Red pepper flakes can be used in place of paprika.

Nutrition Facts

417 calories; protein 23g; carbohydrates 43.7g; fat 16.2g; cholesterol 49.6mg; sodium 506.8mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2016
I made this for an impromptu lunch with another big family - lots of kids, play and Mac n cheese. I probably won't go back to crockpot or old fashioned Mac n cheese. This is too easy! I used a 12oz can of evaporated milk, about 1 to 1.5c of broth and 2c of macaroni. Rice cooker was set to the white rice setting and as soon as it was done, I added shredded cheddar, stirred and seasoned. And then it was inhaled by kids and grow ups. Read More
(16)

Most helpful critical review

Rating: 3 stars
07/07/2016
This is one of those interesting ones where, given the number of decent reviews, I wonder if people who "knew better" dismissed this idea out of hand and never tried making it. But whatever, I was curious and wanted to give it a shot. Perhaps it's based on a difference in rice cooker models, but not surprisingly, after 40 minutes under heat and liquid (and the rice cooker did pop literally 12 seconds before the timer went off I had set), the noodles were all but mush. Adding the rest of the ingredients doesn't really hide that fact, and it didn't make for a particularly great dish by itself either. Now if you played with it and fixed the noodle consistency, I could see this being an alright base for adding in other ingredients like a bit of nicely prepared meat or mushrooms and peppers. But at the end of the day, I feel like that's the problem with this one - it doesn't yield a Mac'n'cheese that I want to enjoy for being Mac'n'cheese. What it came out closer to was a pretty solid base substitution for hamburger helper. You can run with that, but it's not what I was hoping for from this recipe. Read More
(2)
29 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/21/2016
I made this for an impromptu lunch with another big family - lots of kids, play and Mac n cheese. I probably won't go back to crockpot or old fashioned Mac n cheese. This is too easy! I used a 12oz can of evaporated milk, about 1 to 1.5c of broth and 2c of macaroni. Rice cooker was set to the white rice setting and as soon as it was done, I added shredded cheddar, stirred and seasoned. And then it was inhaled by kids and grow ups. Read More
(16)
Rating: 5 stars
01/17/2016
I made the original recipe with the almond milk, it came out too dry but ok. The second time, I made it with evaporated milk and OMG everyone was in heaven: it was creamy and so smooth in your mouth it was unbelievable!!! This is a must do simple recipe when time is on your side!! Read More
(9)
Rating: 5 stars
01/17/2015
I cooked this stovetop (I don't have a rice cooker), and otherwise followed ingredients as written and this was super yummy! My husband (who is pretty picky about his mac n cheese) gave this a thumbs up too. :) Read More
(8)
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Rating: 4 stars
05/10/2015
I was low on groceries and looking for something simple. I had all of the cheeses and had never used my rice cooker for anything but, you know, rice so this was intriguing. Looked runny after the given time, added a handful more noodles, some garlic salt, dried onion flakes, red pepper and put the metal bowl of rice cooker in the oven to broil on high with some panko bread crumbs on top for a few mins. Came out looking and smelling divine. Tasted pretty good though the noodles I added late were, as you would guess, not cooked through. Read More
(5)
Rating: 5 stars
09/06/2016
My family LOVES this recipe. I never have almond milk or store bought chicken broth on hand however so I use what we have; 2% milk and my homemade broth and it turns out great. I don't know if my rice cooker cooks too high but I have to leave the lid off to keep it from boiling and curdling the milk. Even so mine is still done in about 20 minutes. My kids grew up on pre-packaged mac n cheese so it took a little time for them to get used to this. Now...I never have leftovers. Read More
(2)
Rating: 4 stars
08/24/2015
Did it without the broth and it still tastes good! I know the broth would've made it better Read More
(2)
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Rating: 5 stars
12/06/2019
Definitely use the "white rice" setting on an automatic rice cooker, it's more like a 15 min cook time. Then another 10 min of resting time for the cheese to melt and soak up the remaining liquid. I followed others suggestions and used evaporated milk. It came out perfectly! Read More
(2)
Rating: 3 stars
07/06/2016
This is one of those interesting ones where, given the number of decent reviews, I wonder if people who "knew better" dismissed this idea out of hand and never tried making it. But whatever, I was curious and wanted to give it a shot. Perhaps it's based on a difference in rice cooker models, but not surprisingly, after 40 minutes under heat and liquid (and the rice cooker did pop literally 12 seconds before the timer went off I had set), the noodles were all but mush. Adding the rest of the ingredients doesn't really hide that fact, and it didn't make for a particularly great dish by itself either. Now if you played with it and fixed the noodle consistency, I could see this being an alright base for adding in other ingredients like a bit of nicely prepared meat or mushrooms and peppers. But at the end of the day, I feel like that's the problem with this one - it doesn't yield a Mac'n'cheese that I want to enjoy for being Mac'n'cheese. What it came out closer to was a pretty solid base substitution for hamburger helper. You can run with that, but it's not what I was hoping for from this recipe. Read More
(2)
Rating: 5 stars
10/13/2018
Somehow I totally screwed this up. I also have the same rice cooker. I put it on white rice mode then like 20min into cooking the liquids inside were bubbling up out of the rice cooker onto the table. I opened it up and the pasta was done so I dumped the rest of the liquids out then tried mixing in the cheeses and what not. But they did not melt easily. If someone could type out exactly how they did it like they were explaining it to a 3 year old that’d be awesome. I’m really trying to get better at cooking. Either way my screwed up version still tasted pretty good 5 stars Read More
(1)
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