**There are some technical difficulties with attaching my photos to this blog. I didn't want to go without sharing this great recipe with you. As soon as the problem is resolved, I will repost with the photos.**
My kids are loyal Annie's Mac and Cheese eaters. They've turned their nose at eveything else, including homemade. Until now!
Recently a friend of mine gave me a rice cooker. My initial intentions were to cook the obvious, rice. But then I found a recipe for Rice-Cooker Mac and Cheese It looked delicious, simple and fast. So why not give it a go.
Rice-Cooker Mac and Cheese
4 to 6 servings
2 cups uncooked pasta ( I used small shells, but any small pasta you'd like is good)
1 1/2cups low-sodium chicken broth (you can also use vegetable broth is you'd like)
1 tsp kosher salt
1 cup whole milk ( I used 1%)
1 1/2 cups three cheese blend, shredded cheese
Add - ins: chopped broccoli, cauliflower, carrots or butternut squash or frozen peas
1.Place the pasta, stock and salt into the rice cooker, cover and cook for 15 minutes (I used the brown rice setting, but white rice setting works as well)
2.Open lid, add the milk, cheese and any desired add-ins, stir to combine, close the lid and cook for 20 minutes. You can add an additional 5 minutes if you prefer a golden crust on the bottom. Serve.
The kids LOVED it! Roman ate 3 bowls! I served this along with sliced red peppers for a complete meal.
Such an incredibly easy dish. You can be busy doing other things while the rice-cooker does the work for you.