Macaroni and Cheese with Potato (Rice Cooker Recipe)

Yay! My first attempt at making Mac and Cheese was a success! Honestly, I've not cooked Mac and Cheese on the stove top or through baking before this. I just had an idea and shot straight to this rice cooker recipe which I've thought of myself. Thank God, everything turned out okay despite the over-addition of milk! Oh, I also made boiled broccoli and topped them with extra cheese sauce too, as a simple side dish ☺

Ingredients:

300g of macaroni

2 cubes of chicken stock

200ml of low-fat milk

2 medium-sized potatoes
1 broccoli
12 slices of square cheddar cheese
Salt
Pepper
Red chilli flakes



STEP 1: PREPARE THE INGREDIENTS

These are the dry ingredients that I used.

Dice up the potato into cubes like in the top right hand corner.

Chop up the broccoli stem into small cubes too.

Cut the remaining of the broccoli into smaller pieces and soak in water.

Tear up the cheddar squares into small pieces like this.

STEP 2: BOIL THE VEGETABLES

Put some water and about 1 tbsp of salt into the pot and press 'cook'.
When the water boils, throw in the potato cubes and broccoli stem cubes,
and let it boil for 5 minutes.

Remove the cubes after 5 minutes and set aside. Next, add in the broccoli
flower and let it boil for 3 minutes. After 3 minutes, remove from pot and set
aside. Wash the pot and prepare for next step.

STEP 3: MAKE THE CHEESE SAUCE

This is the low-fat milk that I used because I didn't had any other!

Add the milk into the pot and press 'cook'.

Once the milk heats, throw in the cheese that we prepared previously.

Continuously stir the milk and cheese to allow the pieces of cheese to slowly
melt, as the rice cooker continues to heat up. It should melt evenly, like this.
Once it is properly melted, dish it up and set it aside. Wash the pot again.

Note: At this step, I took some of the cheese sauce and layered over the broccoli in which I boiled previously. With that, my side dish is done!

STEP 4: COOK THE MACARONI

Take 2 cubes of chicken stock and crush it up like this.

Add about 400ml of water and press 'cook'. When it boils, add the chicken
stock powder. Stir well to make sure the powder dissolves properly.

Add in about 300g of macaroni into the pot and let it cook.
Remember to check and stir frequently as it tends to stick to
the bottom of the pot! When it is done, it looks pretty dry
because most of the chicken stock has been absorbed
into the macaroni!

STEP 5: ADD IN THE CHEESE SAUCE

If there is too much chicken stock left in the pot, drain some of it.
Next, add in the cheese sauce base on how much pasta you have in your pot!
Make sure the 'cook' button is on! Mix the macaroni and the cheese sauce well!
Let it cook for awhile before you turn off the rice cooker.

STEP 6: GARNISH WITH CHILLI FLAKES AND SERVE HOT!

♥♥♥

I just only tried this recipe for the first time, so my measurements might be a bit off the accurate point. Anyway, it is really up to you how much you want to cook so it is really adaptable! 

PS: After cooking this meal, be prepared to soak your rice cooker overnight to even try to remove the cheese crust that formed on the bottom of the pot. It is really... a great pain. HAHA!

Please let me know if you liked this recipe by leaving a comment!

Happy cookin' ☺