My kids love Kraft Macaroni and Cheese. But why lie? I used to love it too. It is easy food. But I quit buying Kraft Macaroni and Cheese products over a year ago, ever since I learned how disgusting their list of ingredients in their Macaroni and cheese product that mostly targeted towards children and it’s a shame that stores are even allowed to carry this garbage.
But kids still begging for Macaroni and cheese.
I came across the recipe on Aroma web site where they put together the one pot rice cooker macaroni and cheese. But few reviews on their site theirs come out too liquidy and too watery. And since my rice cooker does not have the Saute-then simmer option, I modified the recipe a little bit. The result was delicious home made macaroni and cheese, that required only few ingredients, but not 22, like found in Kraft’s cheese sauce. And no artificial food dyes!
Macaroni and Cheese complete with cheesy crunchy crust.
1 lbs Ground beef
3 cups macaroni or other small pasta of your choice
1 1/2 cup of beef stock
1 1/2 cup of heavy cream
1/2 cup of shredded mozarella cheese
1/2 cup of shredded cheddar cheese
2 tblsp of taco seasoning
Brown beef until cooked through (about 5 min) At the same time boil macaroni in a large pot for 7 minutes.
Once beef is done, drain the liquids, add to a large pot with pasta.
Add beef stock and heavy cream and simmer for 10 minutes.
Open the lid, stir pasta, add cheese and taco seasoning and stir to combine.
Let simmer for another 10 minutes to create a cheesy crusty bottom.
Makes about 6 servings.
The left overs are even better the next day heated in the toaster oven.
Taste is the most important. It is delicious, home made dinner in 30 minutes or less.
Try it. Your going to like it.