Rice Cooker Mac and Cheese

Name: Rice Cooker Mac and Cheese
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoons freshly ground black pepper; 227 grams cups elbow macaroni (about; 296 milliliters 12-ounce can evaporated milk (about; 1 teaspoon kosher salt; 1 teaspoons mustard powder; 177 milliliters cubed processed cheese product, such as Velveeta (about 6 ounces); 177 milliliters shredded Cheddar

Need a vegetarian main course? Rice Cooker Mac and Cheese could be a great recipe to try. This recipe makes 4 servings with 502 calories, 23g of protein, and 22g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up mustard powder, kosher salt, can evaporated milk, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Watch how to make this recipe.

Combine the macaroni, salt and 2 cups water in a rice cooker. Set the rice cooker on the standard white rice cycle and cook for 30 minutes, or until the cooking cycle is almost complete and most of the water is absorbed.

Ingredients you will need

Rice

Macaroni

Water

Salt

Equipment you will use

Rice Cooker

Stir in the milk, Cheddar, processed cheese product, mustard and black pepper. Close the lid, turn the cooker to the warm setting, and let cook, stirring occasionally so the bottom doesn't burn, until the cheese is melted and the milk is well incorporated, about 10 minutes.

Ingredients you will need

Cheese