No, there isn’t a typo, and I didn’t mean slowcooker. This really is macaroni and cheese done in the rice cooker. Sounds crazy, but this recipe is unbelievably good!
Not only does it taste great, but it is easier than making macaroni and cheese out of a box. Well, maybe not that easy, but pretty close. If you try no other recipe on this blog, try this. You won’t be disappointed.
2 cups whole wheat macaroni
2 cups vegetable stock
1 ¼ cup cheddar cheese
1 cup cottage cheese
1 cup skim milk
2 cups chopped up broccoli florets
Salt to taste
Put macaroni and stock in rice cooker. Cook for 15 minutes. Add all other ingredients. Continue to cook for another 30 minutes. That's it! Seriously, the pasta comes out perfectly cooked, and the broccoli is tender but not overcooked.
Next time, I am going to add 1 cup of frozen peas as well.
