*Please note that this recipe serves 4-6 people.
- 250g of macaroni (I used elbow macaroni because that’s my favorite for mac and cheese)
- A tablespoon of salt
- Water (I used pre-boiled water because I am paranoid, but I’m guessing tap water is fine too, since it’ll boil anyway)
- 200ml cooking cream
- Around 300g of your favorite cheeses, shredded (I combined two types of cheddar cheeses – one has an earthy, tangy flavor, and the other has a strong, sharp cheddar flavor)
|These are my combination of ingredients for the cheese sauch.|
- Shredder (to shred the cheese, if it’s not pre-shredded)
- Small bowl or plate (to put the cheese in, if it’s not pre-shredded in a bag)
- Wooden spoon (to mix it all up)
- Confidence (to ensure no regrets)
- TEFAL RK704E Fuzzy Logic Rice Cooker (to cook everything in – seriously!)
Mix the macaroni, water, and salt in the rice cooker. This is how I figured out how much water to use: I measured the macaroni to one knuckle, and made sure the water was one knuckle on top of that. Does that make sense? LOL. I want to say something fancy like, “use a 1:1 ratio to figure out how much water to put in” but I didn’t know if that would be right.
Anyway, this was TOO MUCH water. I am the worst recipe-writer ever. If you’re reading this while actually making this recipe, please take out a “half-knuckle” amount of water. Now the water should juuuuust cover the top of the macaroni completely. Ok, so moving on…
|Too much water la dey.|
Anyway, if all you’re cooking is rice, you can choose the texture you’d like for the rice. Soft, hard, normal? Up to you! I like a normal basmati rice, whereas my dad loves a soft jasmine rice – it’s all a matter of personal preference.
|Beep beep! So canggih waaaan.|
|Oh, cheese...yummmm...As you can see, I shredded the block of Mainland cheese.|
Set the cooker to “keep warm” till the cheese mixture is mixed through.
Et voila! The mac and cheese is done!
Mac and Cheese, My Way
I like to eat my mac and cheese with deep fried chicken. That’s right, this Malaysian gal eats her mac and cheese Southern style! To spice things up, I add a dash of Tabasco too. This is my favorite comfort food for sure. The funny (slash sad) thing is, my kids don’t eat mac and cheese at all. So since I can only make small batches, I usually either do boxed mac and cheese (depressing) or cook the whole thing on the stove top from scratch (so much effort!).
|The plating so cantik right? Actually, in reality there is about three times this serving on my plate each time, so please don't tertipu ya hahahaha.|
One thing to note: while it is certainly easier to make this mac and cheese recipe compared to doing it on the stove, it actually takes longer. Usually, on a stove top, it takes me 20 minutes max. Doing it in the rice cooker took about 40mins. Daniel says it’s like cooking in a slow cooker, and that’s probably a good way of looking at it. It sure takes longer but it is also so much richer and tastier! This is honestly the best-tasting mac and cheese I've ever had k, no lie.
I’m already looking for other recipes I can try to make in my TEFAL RK704E Fuzzy Logic Rice Cooker. Any suggestions? I’m an adventurous cook (and an even more adventurous eater!) so throw some wild recipes my way!
Note: This is a sponsored post, which means that I received the product and/or service in exchange for writing this post/review. Although this post is sponsored, all opinions are my own.