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Macaroni and Cheese for 20-Cup Rice Cooker

Course: Side Dishes

Products: Rice Cookers


Recommended Hamilton Beach® Product:   Rice Cookers

  • 1 box elbow macaroni (1-lb. box)
  • 3 1/2 cups low-sodium chicken broth
  • 1 1/3 cups half and half (regular half and half)
  • 1/2 cup fat-free half and half
  • 1/2 cup milk (any kind—whole, skim, etc.)
  • 2 1/2 cups shredded cheddar cheese
  • 3 tablespoons butter
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 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: 8–10

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.