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I’ve made this extra cheesy mac and cheese several times in the rice cooker and it always comes out delicious! If you like your mac and cheese nice and crusty, leave the cooker on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.
Ingredients
- 1 ½ cups elbow macaroni
- 1 ½ cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- ¾ cup shredded Cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika
- salt and ground black pepper to taste
Directions
Step 1
Mix macaroni, broth, and almond milk together in the rice cooker; cook according to the manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
Step 2
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 2- to 8-cup rice cooker. If you have a larger unit, you may easily double or triple this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 417 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat9g | 47% |
| Cholesterol50mg | 17% |
| Sodium507mg | 22% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein23g | |
| Vitamin C0mg | 1% |
| Calcium507mg | 39% |
| Iron2mg | 12% |
| Potassium237mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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