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Macaroni and Cheese for 12-Cup Rice Cooker

Macaroni and Cheese for 12-Cup Rice Cooker


Recommended Hamilton Beach® Product:   Rice Cookers

  • 3 cups uncooked elbow macaroni
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup half and half (regular half and half)
  • 1/3 cup milk (any kind—whole, skim, etc.)
  • 2 cups shredded cheddar cheese
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper



1. Place all ingredients into the cooking pot and stir lightly to combine
using a nonstick spoon (not metal, it will scratch the cooking pot).

2. Set Simplicity Cooker: Boil/Simmer: 7 minutes

3. Once the unit switches to Warm, let mixture sit for approximately
10 minutes; then stir and let sit for another 5–10 minutes.  The liquid will continue to absorb over time.

4. Stir and serve.

Servings: 6–8

TEST KITCHEN TIP: Experiment with a variety of different cheeses in place of cheddar. Try white or sharp cheddar; try a Mexican blend, or an Italian blend for more interesting mac and cheese!

This recipe developed by Hamilton Beach Brands, Inc.

Course: Side Dishes

Prep Time: 0-10 minutes

Cook Time: 30 minutes

Recommended Products: Rice Cookers

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