Mac and Cheese
Time
30 Min
SErves
2
Ingredients
-
1 cup Macaroni Pasta
-
1 cup Milk
-
1 cup Chicken Stock, (or 1 cup water + 1/2 chicken stock cube)
-
1 cup of Shredded Cheese (I use a blend of cheddar, mozarella and gouda)
-
1 tsp salt, or to taste*
-
Extra 1/2 cup of milk (optional)
Seasonings (optional)
-
1/2 tsp onion powder
-
1/2 tsp garlic powder
-
1/2 tsp cayenne pepper
-
1/4 tsp ground black pepper
Instructions
- Place all ingredients except the cheese and salt into the pot and stir through.
- Turn the rice cooker on, and cook for 20 minutes.
- At the 20-minute mark, stir in cheeses while the rice cooker is still on. Continue to stir until cheese has completely melted. Taste and determine if you need salt, and add as needed.
- OPTIONAL: If the mac and cheese is looking dry, stir in the extra 1/2 cup of milk into the pot, if needed. Continuously stir until milk has disappeared into the Mac and Cheese. Once the milk disappears, turn off the heat and serve immediately.