Mac & Cheese, Easy (Rice Cooker method)
Yes, a rice cooker.
Mac & Cheese, Easy (Rice Cooker method)
Ingredients
- 8 oz elbow macaroni
- 0.5 tsp pepper
- 0.5 tsp salt
- 8 oz grated Gouda
- 8 oz grated Cheddar
- 125 ml heavy whipping cream
- 250 ml milk
- 450 ml chicken or vegetable stock
- 4 oz of butter
- 0.5 tsp dry mustard
Instructions
- Put the macaroni in the rice cooker. Add the stock, salt, pepper and mustard.
- Put the lid on and cook for about 20 minutes on "White Rice" setting. Give it a stir after 10 minutes.
- After 20 minutes, add the cheese and the cream, and give it a good stir. Add as much of the milk as necessary to make the mixture liquid, but do not add too much (you might not use all of the milk).
- Put the lid on and cook it for a further 10 minutes. Stir, and check pasta is fully cooked.
- If the mixture is too liquid, simply keep cooking for a few minutes, with the lid *off*, stiring all the time.
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