Doesn’t every kid love macaroni & cheese. I know I did as a kid and my kids loved it. My preferred way of eating it though always included ketchup. Mac & cheese always seemed to be a go to dinner or lunch because it was so easy – just grab that blue box, add some milk and you were set.
Today I’ve got a better option for you. It’s just as easy, it tastes better (no ketchup needed) and the kids can do it themselves! The beauty of this recipe is that it is done in a rice cooker, a much safer option for kids as they don’t have to use the stove.
I had my little helper Addy in the kitchen again. Homemade macaroni & cheese was one of the things on the list she wanted to learn to make. What kid doesn’t love mac & cheese!
The cooking times for this recipe may vary a bit depending on your rice cooker. So the first time you make it you will want to keep an eye on it.
Addy added the chicken broth and the pasta into the rice cooker. We used macaroni. Even though the recipe I wrote on the table says 1 1/2 C of chicken broth I ended up using 2 C.
We then let it cook until all the liquid is absorbed. For my rice cooker it took about 15 minutes. This is where you will have to watch it the first time to see when the liquid is absorbed. As soon as the liquid is absorbed you will add in the milk and cheese. The pasta may still be a little al dente at this point but it will cook with the milk and soften up more.
I prefer my mac & cheese to be a little drier but if you like it more creamy just add in a little extra milk.
Check out these other posts in the Kids Can Cook series:
- 2 C pasta
- 2 C chicken broth
- 1/2 tsp salt
- 1 C milk
- 1 1/2 C shredded cheese. I used a combo of cheddar and mozzarella
Place pasta, salt and chicken broth in rice cooker.
Cook until liquid is absorbed. Watch to see how long your rice cooker takes. Mine took about 15 minutes.
Stir in milk and cheese.
Allow to cook for another 15 minutes.
Recipe adapted from weelicious
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