Experiment - Rice Cooker Mac and Cheese
Today’s first experiment is a Rice Cooker Mac and Cheese with boka crumbles. For the most part is was easy enough, except when I got distracted and burned the bottom of the boka. *sighs* Bad ADD mommy. I added it anyways hoping the cheese would cover up the minor amounts of over brown bits. I think using some of the broth in brown will help as well. I also noticed the water in the cooker dried up fast when I checked, so I added about a cup more water so it could cook all the way. That seemed to work. Once the noodles seemed done and the cheese was all melty, I added canned peas and seasoning salt. When I handed a bowl of this to my son to try the first thing he said was “Is there any more?” which I took as a good sign. Later the rest of the family (ones not out of town) devoured the rest and asked me to make it again. Experiment successful.
Below is updated recipe…
Rice Cooker Mac and Cheese
4 c. chicken or veggie broth (1 box)
1 c. hot water
Boka crumbles - 1 bag (browned in a pan with a bit of the broth)
4 c. elbow macaroni (uncooked) (1 box)
1 1/2 c. milk (I used rice milk to limit the dairy for my sake)
4 c. shredded cheddar cheese
1. Place macaroni, browned boka, water, and broth in rice cooker.
2. Secure lid and set to cook.
3. When rice cooker switches to warm (about 15 minutes or so.) add milk and cheese. If it doesn’t switch, like mine didn’t, just make sure the noodles are nearly soft enough at this stage.
4. Stir.
5. Keep on warm, close lid and let sit for about 5 minutes or until cheese is well melted.
6. Add preferred vegetables (precooked or canned) and spices (I just added seasoning sale to taste) if desired.
7. Serve.
Below is updated recipe…
Rice Cooker Mac and Cheese
4 c. chicken or veggie broth (1 box)
1 c. hot water
Boka crumbles - 1 bag (browned in a pan with a bit of the broth)
4 c. elbow macaroni (uncooked) (1 box)
1 1/2 c. milk (I used rice milk to limit the dairy for my sake)
4 c. shredded cheddar cheese
1. Place macaroni, browned boka, water, and broth in rice cooker.
2. Secure lid and set to cook.
3. When rice cooker switches to warm (about 15 minutes or so.) add milk and cheese. If it doesn’t switch, like mine didn’t, just make sure the noodles are nearly soft enough at this stage.
4. Stir.
5. Keep on warm, close lid and let sit for about 5 minutes or until cheese is well melted.
6. Add preferred vegetables (precooked or canned) and spices (I just added seasoning sale to taste) if desired.
7. Serve.