Rice cookers aren't just for rice. They can make giant pancakes, cook up a batch of biryani, and can even do double duty a humidifier. They can also make a killer mac and cheese.
Busy parents and overcommitted professionals: this Washington Post recipe, adapted from Catherine McCord of Weelicious,
is your ultimate weeknight solution. It requires minimal stove-watching
and, depending on what type of vegetables you buy, no prep work
whatsoever.
It's
endlessly adaptable: start with any broth (or even water). Pick any
pasta shape, really. Add in your favorite vegetable. For the cheese, any
shreddable variety (cheddar, mozzarella, jack, Swiss, etc.) will do.
They key is to peek under the lid once or twice to double check that
there's no scorching happening on the bottom; if there is, give the
mixture a stir and it should solve the problem.
Rice-Cooker Mac and Cheese | The Washington Post
source:lifehacker