Easy Rice Cooker Mac 'n Cheese

I've made this extra cheesy mac and cheese several times in the rice cooker and it always comes out delicious! If you like your mac and cheese nice and crusty, leave the cooker on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 417 Calories

Ingredients

• ¼ teaspoon paprika
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ¾ cup shredded Cheddar cheese
• 1 cup unsweetened almond milk
• 1 ½ cups low-sodium chicken broth
• 1 ½ cups elbow macaroni

Recipe Instructions

Step 1

Mix macaroni, broth, and almond milk together in the rice cooker; cook according to the manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.

Step 2

Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.