Monday, December 8, 2014

Rice Cooker mac and cheese

What you'll need

- 2 cups of pasta 
- 1 bag of shredded mozzarella or any other cheeses of your choice
-chicken broth
-1/2 cup milk
-4 table spoons butter
- (optional) Bread crumbs (panko are my favorite) 


First put the two cups of pasta into your rice cooker and fill up the rice cooker with the chicken broth so that it's covering the pasta a little bit. Turn on the rice cooker and allow pasta to cook until tender, I suggest checking after 25 minutes to make sure the pasta hasn't already cooked and isn't burning on the bottom of the pot. After pasta is done cooking place pasta in strainer to drain any left over chicken broth and shake out, do not put under cold water as the warmth of the pasta is needed to melt the butter. Put pasta back in rice cooker, put in butter and milk and mix pasta until butter has completely melted. After, take the shredded cheese and mix in with as much cheese as desired making sure there is an even amount of cheese in the pot, after this place breadcrumbs on top (if desired). Put lid on pot and turn rice cooker on 5-10 to allow cheese to deliciously melt in the pasta. Take off lid and enjoy! 

-RA Desiree

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