Finals are now underway. That means students everywhere are camping out in the library pushing to get better grades, or pushing their luck by continuing to watch Netflix. Either way, none of us have the time to actually cook a home-cooked meal and instead end up destroying our eating habits by binging on coffee and Kraft mac and cheese.
That’s why I’m about to show you a way to make the quickest mac n’ cheese at home that is way better than the plastic stuff you make using a rice cooker.
Got 30 minutes to spare? Let’s get started.
Quick Mac n’ Cheese
Ingredients
Instructions
Grab the macaroni box and pour in 2 cups of pasta into the rice cooker, along with the heavy cream and chicken broth. Add the cream cheese and the spices in the mixture and give it a good stir. Plug up the rice cooker and let it cook for about 20 minutes.
After 20 minutes, the pasta should absorb most of the moisture and the sauce should look smooth and creamy. Add the shredded cheese into the mixture and stir to your desired consistency.
Let the pasta sit under the warm setting for 5 minutes and serve!
Tips
● If prefer your mac and cheese a little more creamy, add a little more milk. Same goes with the chicken broth if you like it a little runny (everyone has their preference ya know?)
● Be sure to keep an eye on the pasta and stir occasionally so the pasta doesn’t burn at the bottom (nobody wants burnt food)
● You can substitute the heavy cream for plain/evaporated milk and chicken broth for water if you choose to do so.
Good luck with finals! And remember: