| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 cups elbow macaroni (about 8 ounces)
- 1 teaspoon kosher salt
- One 12-ounce can evaporated milk (about 1 1/4 cups)
- 3/4 cup shredded Cheddar
- 3/4 cup cubed processed cheese product, such as Velveeta (about 6 ounces)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 575 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 86 mg |
| Sodium | 503 mg |
Reviews
So simple! My rice cooker started to boil over but simple enough to give it a quick stir to simmer it down. The family loved it and I’ll make it again for a side at Christmas this year.
This was so delicious! I doubled the cheddar and skipped the processed cheese. It came out very creamy. My family finished it.
Loved the convenience and novelty of this recipe. Though I agree on cooking time and having to closely monitor it as to not overcook the noodles. I also tried it with different cheeses. Need to find a good creamy substitute for the processed cheese….
Tasty Mac and Cheese. Be careful on your cooking time. Mine burned the noodles once. Had to adjust the second attempt. Suggest checking at 10 minute intervals.