Rice Cooker Mac n Cheese!

Continuing on with our Rice Cooker series, we have now tested and revised a Mac n Cheese recipe that Micah and I tried 2 years ago. Thought it would be helpful to put all the steps down here on the blog! 😋🍴 Tell your college students that all they need to cook in their dorm rooms is a rice cooker muhuhahaha!! First we boiled eggs in it, now mac n cheese, and what next? You guessed it, I'm gonna try that big hunka pancake next. Some sort of cake anyway. 😜 While these may not be gourmet recipes, I'm always interested in new ways of cooking things. Also if all three of my kids like a recipe, well then that is a miracle and you can expect to see those recipes here! 😃🙌🏾

Rice Cooker Macaroni and Cheese (Serves 4-6)
Prep Time: 5 minutes 
Cook Time: 20-25 minutes (depending on your rice cooker)


  • 2 cups pasta 
  • 1 ½ cups chicken stock (or broth)
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 ½ cups extra sharp cheddar cheese 
  • 2 Tbsp butter

**Optional: Bread crumb topping

  • 1 cup bread crumbs (I like Panko for more crunchy texture)
  • 3 Tbsp butter

Here's what ya do:

  1. Place the pasta, chicken stock/broth and salt in the rice cooker. Close lid and cook for 15 minutes.
  2. Add the milk, cheese, and butter. Stir well. 
  3. Close lid and cook for an additional 5-7 minutes or whenever your rice cooker turns to the "warm" setting. Stir until desired consistency. (My cooker is fast so after it turned to "warm", I stirred it for about a minute or two and it was done already!)
  4. You're happy with your rice cooker. 😋

***BUT you find that you would be happier with bread crumbs. Which is why you proceed to go forward with the optional step of browning a cup of bread crumbs (or Panko) with 3 Tbsp of butter. Top your Mac n Cheese and proceed to ENJOY!!