Rice-Cooker Mac and Cheese

Page 160

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

My favorite mac and cheese recipe is from The Best Recipe. This isn't as creamy, but it's a good compromise for speed and ease, and beats boxed by a mile. The recipe calls for 1.5 cups of shredded three-cheese blend; when I first made this, I had some finely shredded blend which included Monterey Jack, which is pretty mild. I measured it but didn't pack it, and was disappointed with the results. I could tell that the recipe had potential, though, so the next time, I used sharp cheddar and packed it, and that batch turned out much better. Maybe a weight equivalent of the volume of shredded cheese would have been helpful.

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