Simple Rice Cooker Mac and Cheese

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Here is my go-to rice cooker mac and cheese recipe that takes the stress out of making this classic comfort food. With just a few basic ingredients and your trusty rice cooker, you’ll get creamy, cheesy pasta every time.

This mac and cheese has become my kids’ favorite weeknight dinner request. I often make a double batch because everyone always wants seconds, and the leftovers heat up perfectly for lunch the next day. Who doesn’t love having extra mac and cheese on hand?

What Kind of Macaroni Should I Use?

Regular elbow macaroni is the classic choice for mac and cheese, but you’ve got plenty of options that’ll work just as well in your rice cooker. Small shells, cavatappi, or even penne will cook up nicely – just make sure whatever pasta you choose is roughly the same size as traditional elbow macaroni to keep the cooking time consistent. For the best results, stick with regular enriched pasta rather than whole wheat or gluten-free alternatives, since these can have different cooking times and might not give you that perfectly tender texture. If you’re shopping the pasta aisle, look for macaroni that has a slightly rough surface rather than a super smooth one – this helps the cheese sauce cling better to each piece.

Options for Substitutions

This easy rice cooker recipe can be adapted with several simple swaps:

• Macaroni pasta: Any small pasta shape works great here – try shells, rotini, or even penne. Just keep the amounts the same and make sure the pasta is completely covered by the liquid.
• Veggie broth: You can use chicken broth, beef broth, or even plain water with a pinch of salt. The broth adds flavor, but water will still give you good results.
• Milk: Any type of milk works – whole, 2%, or even non-dairy options like unsweetened almond milk. Just avoid flavored milk alternatives that might change the taste.
• Cream cheese: This helps make the sauce creamy, but you can use mascarpone cheese or even Greek yogurt. If using Greek yogurt, add it at the very end to prevent curdling.
• Medium cheddar: Feel free to mix up the cheese – try sharp cheddar, monterey jack, or even a mix of cheeses. Just make sure to use freshly shredded cheese as pre-shredded doesn’t melt as smoothly.

Watch Out for These Mistakes While Cooking

The biggest challenge when making rice cooker mac and cheese is getting the liquid-to-pasta ratio right – using too much liquid can leave you with soupy pasta, while too little will result in undercooked, crunchy noodles.

A common error is opening the rice cooker lid too frequently during cooking, which releases necessary steam and extends cooking time – resist the urge to peek and let it cook undisturbed until the cycle completes.

To avoid clumpy, stringy cheese sauce, make sure your cream cheese is at room temperature before adding it, and stir the mixture well immediately after cooking while it’s still hot.

For extra creamy results, let the mac and cheese rest in the rice cooker for 2-3 minutes after stirring in the cheese, allowing the sauce to thicken naturally with the residual heat.

What to Serve With Rice Cooker Mac and Cheese?

This cozy mac and cheese is begging for some fresh veggies or a simple side to balance out all that creamy goodness! I like to serve it with some steamed broccoli or roasted Brussels sprouts, which are perfect for catching any extra cheese sauce. A simple side salad with cherry tomatoes and cucumber also works great to add some freshness to your plate. If you’re feeling extra hungry, try adding some crispy chicken tenders or even some crumbled bacon on top of your mac – my kids absolutely love this combo!

Storage Instructions

Keep Fresh: This rice cooker mac and cheese stays good in the fridge for up to 4 days when kept in an airtight container. The sauce might thicken up a bit as it cools, but don’t worry – that’s totally normal for homemade mac and cheese!

Make Ahead: While this dish is super quick to make, I don’t recommend making it too far ahead since fresh mac and cheese always tastes best. If you do make it ahead, you might need to add a splash of milk when reheating to bring back that creamy texture.

Warm Up: To bring your mac and cheese back to life, heat it in the microwave in 30-second intervals, stirring between each. Add a tiny splash of milk if it seems dry, and stir well to make it creamy again. You can also warm it up in a small pot over low heat, stirring often.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-750
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 60-65 g

Ingredients

• 1 cup dry macaroni pasta ($0.17)
• 1 cup veggie broth ($0.13)
• 1/3 cup milk ($0.06)
• 2 ounces cream cheese ($0.50)
• 3 ounces shredded medium cheddar cheese ($0.71)

Step 1: Cook the Macaroni

Add the macaroni and vegetable broth to the rice cooker.

Close the lid and set the cooker to the “steam” setting for 5 minutes.

Note that it may take 5-7 minutes to reach temperature before the countdown of 5 minutes begins.

Stir the pasta twice while cooking: once when the cooking time begins to count down and again when there are about 2 minutes left.

Be sure to close the lid promptly after stirring each time to maintain the cooking temperature.

Step 2: Prepare the Cream Cheese and Add Dairy Ingredients

While the pasta is cooking, cut the cream cheese into chunks to help it melt more quickly.

Once the pasta has cooked for 5 minutes, check to ensure it has absorbed all the broth; if not, cook it a few minutes longer.

Switch the rice cooker to the “keep warm” setting, then add the milk and cream cheese into the cooker.

Stir until the cream cheese has completely melted and is well incorporated with the pasta.

Step 3: Add the Cheddar Cheese

Gradually add half of the shredded cheddar cheese and stir until it has melted into a smooth, creamy sauce.

Repeat the process with the second half of the cheddar cheese.

If the cheese sauce turns out too thick or dry, adjust the consistency by stirring in an additional splash of milk.

Step 4: Serve

Once everything is well combined and the cheese is fully melted, serve the creamy macaroni and cheese hot.

Enjoy your comforting and delicious meal!