Po’Daddy Rice Cooker Mac and Cheese

In a rice cooker put:

  1. 1 cup dry pasta (elbows are usually cheapest, but shells or ziti or whatever is fine)
  2. 2 cups water
  3. 1 or 2 slices of american cheese. (I’m not a big fan of american cheese,but it melts better than any other kind and if you look at the ingredients, you’ll see that they’re not all garbage. The good kind is just melted colby cheese mixed with milk and then refrigerated. The bad kind has “corn solids” and oils and floor sweepings added.)

Turn it on. The pasta cooks in the water and the water boils away until there is so little left that the pot gets above 212°F (100°C), which signals the cooker to turn off. By then, the cheese is all melted and combined with the starchy water from the pasta. Stir and serve.

It tends to be a but mushy compared to superior methods, but this way is cheap, easy, fast, and relies on ingredients many of us already have at hand.