Rice cookers aren't just for rice. They can make giant pancakes, cook up a batch of biryani, and can even do double duty a humidifier. They can also make a killer mac and cheese.


Busy parents and overcommitted professionals: this Washington Post recipe, adapted from Catherine McCord of Weelicious, is your ultimate weeknight solution. It requires minimal stove-watching and, depending on what type of vegetables you buy, no prep work whatsoever.

It's endlessly adaptable: start with any broth (or even water). Pick any pasta shape, really. Add in your favorite vegetable. For the cheese, any shreddable variety (cheddar, mozzarella, jack, Swiss, etc.) will do. They key is to peek under the lid once or twice to double check that there's no scorching happening on the bottom; if there is, give the mixture a stir and it should solve the problem.


Rice-Cooker Mac and Cheese | The Washington Post