Oh, I love mac & cheese.
While living in Brisbane, I was so addicted to Kraft’s Easy Mac and never grew out of it. I found a box in one of the higher end supermarkets in KL but since the inflated price does not do justice for microwavable food, I stopped having my favourite snack.
Not until I thought of my rice cooker!
This recipe is made in rice cooker where the elbows (or macaroni) are added into the pot with the chicken stock and water. Instead of milk, I used cream and poured over the pasta while it was still cooking, approx. 15 minutes from the beginning of the cooking stage, and added in shredded cheese.
I used Monterey Jack & Cheddar, both costed RM 14 each from Cold Storage. The shredded ones are slightly more expensive so I purchased cheese blocks and shredded them myself to save cost. I am frugal, that way.
Recipe from Weelicious, modified by me
1 cup pasta (I used macaroni)
1/2 chicken stock cube added into 1 cup of water
1/2 teaspoon salt
1/2 cup cream
1 cup cheese (I used 1/2 cup cheddar and 1/2 cup Monterey Jack)
Sliced ham (Optional)
1/2 cup white button mushrooms (Optional)
Black pepper, or your preferred seasoning to serve (Optional – I used garlic pepper)
1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
2. Open the lid, add the cream, cheese, ham & mushrooms, stir to combine, close the lid and cook for an additional 15 minutes.
3. Once cooked, open the lid and stir thoroughly. While the rice cooker is still in “warm” mode, wait for about 5-8 minutes for the sauce to dry up.
4. Serve with your favourite seasoning.