There are few meals more satisfying to prepare than comforting, homestyle dishes that don’t require a lot of hard labor. I recently took my rice cooker outside its risotto creating comfort zone, and whipped up a decadent, homemade mac-n-cheese. I was absolutely enthralled by the fact that I was able to use dry pasta, saving the tedious step of waiting for water to boil.
I chose festive farfalle (bowtie shaped) noodles and boiled them in chicken broth and heavy cream for extra flavor. The shape of the pasta supplied ideal pockets for the melted fresh shaved parmesan, shredded cheddar jack and mozzarella cheese to settle into.
This recipe may come in handy for game day because the rice cooker is ideal for entertaining. Just like a slow cooker, this magical vessel of tastiness kept the mac-n-cheese warm as guests went back for seconds and thirds throughout the evening. My hubby and I enjoyed this so much, I made it again the following evening as dinner for two. And there wasn’t a single noodle left.
1 pound of elbow macaroni or farfalle pasta (Double the recipe if having company)
1 1/2 cups chicken broth
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon kosher salt
Combine dry macaroni, chicken broth and heavy cream in rice cooker.
Press COOK and stir occasionally.
When machine switches to KEEP WARM (About 25 minutes), add remaining ingredients and stir throughly until cheese is melted.
Press COOK again. The rice cooker will switch to KEEP WARM after only a few minutes. The cheese at the bottom will turn crispy and brown.
Serve with bacon bits, if desired. Put on comfy clothes and enjoy!