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Easy Rice Cooker Mac 'n Cheese

Terri Gage Foster

"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."
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Ingredients

40 m servings 417 cals
Original recipe yields 3 servings

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.

Footnotes

  • Cook's Notes:
  • I make this in my small Aroma® 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® 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


Per Serving: 417 calories; 16.2 g fat; 43.7 g carbohydrates; 23 g protein; 50 mg cholesterol; 507 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 19 Ratings

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Most helpful positive review

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 1...

Most helpful critical review

I loved the idea of this, but not my results. I made this twice. I found the noodles very mushy.

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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 1...

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 th...

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 t...

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 m...

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 ...

I like my macaroni and cheese with a little more "spice" to it, so I added dried mustard. pepper, garlic and onion flakes. They add an even nicer taste.

Did it without the broth and it still tastes good! I know the broth would've made it better

I loved the idea of this, but not my results. I made this twice. I found the noodles very mushy.

Excellent as is !!!!!!!!!