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Nutrition Facts
Serving Size 1 (183g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 cups mixed cheeses
Calories 472
Calories from Fat 263		(55%)
Amount Per Serving		%DV
	Total Fat 29.3g	45%
	Saturated Fat 17.7g	88%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 151mg		6%
Potassium 194mg		5%
Total Carbohydrate 43.0g		14%
	Dietary Fiber 1.7g	6%
	Sugars 2.0g
Protein 9.6g		19%
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Creamy Rice Cooker Macaroni and Cheese

Recipe #270800 | 20 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Panthur
Dec 10, 2007

Deb Murray's recipe.

SERVES 4 (change servings and units)

Ingredients

2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream or half-and-half
1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
1 pinch cayenne pepper

Directions

1
Place pasta and liquids into rice cooker. Close lid and press cook.
2
When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours.
3
If larger serving is desired, go ahead and double or triple recipe…however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.

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Featured Reviews for This Recipe

From: SuchAVirgo

On Oct 10, 2009

Made this tonight and it was great. Quick & easy and was a big hit. I made it exactly how it said and it was really creamy & delicious!

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From: Chef #991214

On Oct 3, 2009

Pretty good! I had to use milk and kraft dinner cheese and I didn't have all of the ingredients, but it still turned out well.

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From: Chef #1360506

On Aug 22, 2009

This is the only mac n' cheese my kids will eat. There is no grainy texture, and it is kid friendly. For adults only, I would choose something a bit more interesting. When I want to lighten it up, I use the cracker barrel reduced fat cheddar cheese, half and half (instead of heavy cream). I am at high altitude (5300), and have to use about 2.25 cups of chicken stock to make it work out for me.

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From: Chef #967663

On Sep 25, 2008

I was pumped up about this one. It was sooo easy! I love that you don't have a bunch of dishes at the end. It really comes out almost as if it was baked. I used Gluten free (brown rice pasta) and added a little nutmeg and 1/2 tsp of lemon juice. My boyfriend said it was the best he ever had! Best of all I had leftovers (which I refrigerated). The next day I put it back in the rice cooker with a little more stock and some milk and it was just like freshly made!

4 people found this review helpful

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