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Rice Cooker Macaroni & Cheese with Wild Mushrooms

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Rice Cooker Macaroni & Cheese with Wild Mushrooms
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Makes: 4 servings adjust
Cooking ahead of time? The rice cooker will keep the mac & cheese warm until served!



  • 1 tablespoon Extra Virgin Olive Oil
  • 2 medium Shallot, finely chopped
  • 1 large Garlic Clove, finely chopped

Step 1

Heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the garlic and stir until tender and fragrant, about 1 minute more.


  • 12 pound Fresh Mushrooms, wild variety, such as Shiitakes, Portobellos, Cremini, or Chanterelles
  • Salt
  • Freshly Ground Black Pepper

Step 2

Add the mushrooms, 1/2 teaspoon salt, and pepper to taste. Raise the heat to medium-high and cook, stirring continuously, until the mushrooms have begun to soften, about 5 minutes. Remove from the heat. Taste and adjust the seasonings.


  • 2 cups Elbow Macaroni Pasta
  • 1 12 cups Organic Chicken Broth, or vegetable broth
  • Salt
  • Freshly Ground Black Pepper

Step 3

Put the macaroni, broth, 1 teaspoon salt, and 1/2 teaspoon pepper in a rice cooker. Secure the lid and press the "cook" button.


  • 1 cup Heavy Cream, organic
  • 1 12 cups Fontina Cheese, shredded

Step 4

Leave the rice cooker undisturbed until it switches to its "keep warm" function, about 15 minutes. Carefully open the lid and stir in the cooked mushrooms along with the cream and the cheese.

Step 5

Secure the rice cooker lid again. Press the "cook" button and continue cooking until most of the liquid has been absorbed and the bottom of the mixture is lightly browned, about 10 minutes longer. If you'd like even crustier results, cook for up to 5 minutes longer.

Step 6

Open the rice cooker. Spoon the mixture directly from the rice cooker onto individual serving plates; or, if you prefer, carefully invert the macaroni and cheese onto a serving platter. Serve immediately
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