Put down that box! You will never reach for that dusty-orange-cheese-powder-based-boxed mac and cheese AGAIN once you try this recipe. It is so easy and SO delicious. Making home made macaroni and cheese can seem like a time consuming and daunting task. Let me tell you though, this is so easy you don’t even need a separate pot to boil the water or a strainer to drain the pasta. Yup… this is a magical ONE POT MEAL. All made in your rice cooker in under half an hour. Also as an extra tip, while you could settle for some regular old garlic powder, I HIGHLY recommend using some roasted garlic powder if you can find it.
4 cups low fat milk
4 cups heavy cream
6 large garlic cloves
16 oz cellentani pasta
4 tbsp butter
2 cups shredded Parmesan cheese
1 cup shredded mozzarella cheese
2 tsp roasted garlic powder
1 tsp dry mustard
salt & pepper
fresh parsley, for garnish
Cook Time: 25 minutes
Add the milk, heavy cream, and garlic cloves to the inner pot. Press the STEAM button and set for 30; heat until it reaches a boil. Simmer for about 3 minutes until the garlic softens and the flavor infuses into the milk, making sure to stir it now and then. Carefully remove the garlic and discard.
Add the pasta and close the lid and cook until it is done, about 10-12 minutes. Be sure to open the lid and stir every now and then so it does not boil over.
Once the noodles are cooked, add the butter, Parmesan, mozzarella, garlic powder, and mustard powder; season with salt and pepper. Stir until all of the cheese is melted. If needed, let it cook for a few more minutes to thicken. Change the cooker to KEEP WARM and serve with a garnish of chopped parsley.