Sometimes you just need an easy dinner.

And by easy I mean, barely needing to lift a finger.

Do you have a rice cooker?

I found this recipe on Weelicious. And I’ve sung it’s praises before.

But now it has become a staple in our house.

It takes me closer to 40 or 50 minutes.  My rice cooker is a combo deal, so I set the oven timer.

The first part I do in 15 min, the second another 25-35 minutes.

This is great with an variety of different cheeses.

I typically use the Costco Mexican shredded blend. (Remember I said easy)

I like to add dry mustard, probably a couple teaspoons.

Just before serving I’ve been known to add an assortment of cooked chopped veggies (microwave).

Or some bacon bits with chives on top (can’t go wrong with that!)

Or mixed in leftover cooked chicken, or sausage, or hamburger meat.

Plane and simple, this recipe requires your attention 2 times, the middle and the end.

And you get a super, creamy, delicious mac and cheese.

You just can’t go wrong.

See the cute Weelicious video program here.  Her son Kenya is a doll!!

Weelicious Rice Cooker Mac & Cheese:

Ingredients:

2 Cups Pasta (I use fusilli or penne)
1 1/2 Cups Chicken Stock
1 Tsp Salt
1 Cup Whole Milk
1 1/2 Cups Cheese (I use a shredded, Mexican blend from Costco)

* Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2. (I have not done this, I have only added cooked veggies to the end)

1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (Mine takes 25-35 minutes, just keep checking and stirring). *Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
3. Serve.