15 min. Super Easy Healthy Mac & Cheese (Rice Cooker Method)

This recipe is super easy, super pleasing (kid's favorite!) and quick!.. about 15 minutes.  It puts to good use the rice cooker.  I actually make rice on the stove and only use my rice cooker for this recipe.  It is my go-to when we want something quick, wholesome and delicious.  Most of which is pantry staples.  We often add a vegetable...  sometimes broccoli, sometimes peas, sometimes baby carrots.. Add some cauliflower if you think  your kids won't enjoy seeing green in their mac and cheese.  A good stir at the end and it disappears, but those nutrients don't!  Simply delicious on it's own too.   Change the cheese.. and possibilities are endless.  We use homemade chicken bone broth or a good quality low sodium chicken broth when we don't.  The broth makes it savory, completely absorbs into the pasta and adds a good source of protein.     

Bone Broth Mac and Cheese (Rice Cooker Method) 

2 cups pasta (your choice we use all kinds)

2 cups bone broth or chicken stock (enough to barely cover pasta) 

pinch of sea salt (depends on your broth)

Add pasta, broth and salt to rice cooker, cover with lid and turn to cook setting.  Let bubble away...  My rice cooker takes about 10 minutes. Liquid should be mostly gone and pasta tender. 

Add:

1 1/2 cups grated cheese (I like a combo of cheddar, mozzarella and parmesan)
1/2 cup whole milk

Stir to combine (adding vegetables, if you choose to) Cover with lid and cook 5 more minutes.  
If you like a crust on the bottom, don't stir til finished.  If you (are completely mad and) don't like a crusty cheese crust, then stir a time or two. I happen to think the crust is the best part.  Scarlett however does not like this part at all. It works out great for us. 

Options..

add 1/2 teaspoon of dry ground mustard and a shot or 2 of Worcestershire sauce