Recipe by 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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1 1/2 cups
1 1/2 cups
low-sodium chicken broth
unsweetened almond milk
shredded Cheddar cheese
shredded mozzarella cheese
grated Parmesan cheese
salt and ground black pepper to taste
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. :)
I loved the idea of this, but not my results. I made this twice. I found the noodles very mushy.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rice Cooker Mac 'n Cheese
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 146
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