|Before it is cooked|
1 can chicken broth (14 oz)(~2 cups)
2 cups elbow macaroni (uncooked)
3/4 cup milk
2 cups shredded cheddar cheese
Easy peazy right?
Well in true college fashion I had to change almost ever component so I would not have to run to the store and spend money. I also had to half the recipe because I didn't have enough chicken broth.
What really happened:
Almost 1 cup of chicken broth (half frozen from a box because my fridge likes to freeze things) and the rest of the cup is water
1 cup whole wheat spiral(rotini) noodles
3/4 cup milk
1 cup shredded muenster cheese (its the only kind we have: very tasty)
sprinkle of onion powder, a bunch of cajun seasoning, pinch of salt, dash of pepper
|After milk and cheese|
Tip: grate the cheese when you start the noodles to cook and leave it on the counter, it will melt faster if it is at room temperature when you pour it in. (and extra cheese is never bad)
|I decided to be a bit civilized and eat it out of a bowl|
mostly because there was too much milk in the cooker.
Conclusions: It did not turn out that creamy but the noodles are cooked to perfection. I still have no idea how rice cookers get it perfect every time! If I was going to try again I may try a different recipe or tamper with the liquid ratios. But over all its still very tasty. You can't go wrong with tons of cajun seasoing! or onion and garlic powder if that strikes your fancy.
Have you made anything crazy in a rice cooker? Like to live off mac and cheese? I would love to hear about your ventures into rice cooker concoctions!
Looking to eat healthier?
Check out my simple guide to adding protein to your diet!