Rice-Cooker Mac and Cheese

Name: Rice-Cooker Mac and Cheese
Ingredients: 8 ounces dried shaped pasta, such as cavatappi, fusilli or mini-farfalle; 2 cups homemade or no-salt-added chicken or vegetable broth; 1 teaspoon kosher salt; 1 to 2 cups broccoli florets, carrot coins, cubed butternut squash or frozen peas; 1 cup whole milk; 1 1/2 cups two- or three-cheese blend, such as cheddar, mozzarella and Monterey Jack

3.5

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Servings: 4

Cost: $4.33 /serving

Author : Adapted from <a href='http://wwwamazoncom/gp/product/0062078445?ie=UTF8&camp=1789&creativeASIN=0062078445&linkCode=xm2&tag=slatmaga-20'>"Weelicious: One Family, One Meal,"</a> by Catherine McCord (William Morrow, 2012)

Ingredients

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8 ounces dried shaped pasta, such as cavatappi, fusilli or mini-farfalle2 cups homemade or no-salt-added chicken or vegetable broth1 teaspoon kosher salt1 to 2 cups broccoli florets, carrot coins, cubed butternut squash or frozen peas1 cup whole milk1 1/2 cups two- or three-cheese blend, such as cheddar, mozzarella and Monterey Jack

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Instructions

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Step 1

1 Combine the pasta, broth and salt in the rice cooker

Step 2

2 Close the lid and cook for about 15 minutes (or until your rice cooker's regular cooking cycle completes), opening it quickly just to stir once or twice and make sure the pasta is not getting scorched on the bottom

Step 3

3 The broth should be almost or completely absorbed

Step 4

4 Meanwhile, if you're adding vegetables, prep them as needed

Step 5

5 Once the pasta has cooked, open the lid to stir in the milk, cheese and any add-ins you like; reserve a little of the cheese to sprinkle on the surface

Step 6

6 Close the lid and cook for about 10 minutes (or the length of a short cycle on your rice cooker)

Step 7

7 The cheese should be melted, and the milk should be well incorporated

Step 8

8 Feel free to open the lid once or twice to make sure the mixture isn't scorching on the bottom

Step 9

9 Serve hot