If you’re searching for a comforting and easy-to-make meal , this Creamy Rice Cooker Miso Mac ‘n’ Cheese is a game changer. The creamy blend of mozzarella, cheddar, and cream cheese, combined with the umami richness of white miso, creates a decadent dish that’s made even simpler to prepare using a rice cooker. This recipe was made using the Panasonic 10-cup Rice Cooker SR-DA182.
In collaboration with Panasonic Australia
Creamy Rice Cooker Miso Mac ‘n’ Cheese
2 cups (170g) riccioli or macaroni pasta
2 cups (500ml) unsweetened soy milk
1 cup (250ml) cream
1 tbsp unsalted butter
1 tbsp white miso
2 cups grated mozzarella cheese
¼ cup grated cheddar cheese
1 tbsp cream cheese
Garlic Furikake Breadcrumbs:
¼ cup panko breadcrumbs
1 tbsp Japanese furikake*
1 tsp garlic powder
½ tsp fresh thyme leaves
½ tsp chilli flakes
- Begin by selecting the ‘Quick cook/steam’ mode on the rice cooker and set the time for 30 minutes. Close the lid and allow the pot to heat for 2 minutes, or until it feels warm when you hover your hand near the base of the bowl. Be cautious not to burn yourself.
- Once the pot is warm, add the garlic furikake breadcrumb ingredients directly into the rice cooker bowl: panko breadcrumbs, furikake, garlic powder, fresh thyme leaves and chilli flakes. Toast the mixture, stirring occasionally, for about 4 minutes or until the breadcrumbs are fragrant and lightly golden. Carefully remove the rice cooker bowl using oven mitts and transfer the toasted breadcrumbs to a small bowl. Set them aside for later.
- Place the rice cooker bowl back into the cooker (no need to clean it). Allow it to heat up again for another minute. Add the butter to the bowl, and once it’s foaming, stir in the soy milk and cream. Then add the miso and use a spatula to break up into the cream mixture. It may still be a little lumpy at this stage, which is fine.
- Allow the mixture to come to a gentle simmer and cook for an additional 5 minutes with the lid open or until the miso has dissolved completely. Then, add the pasta and cook for 12-15 minutes or until the pasta is al dente.
- Once the pasta is cooked, stir in the grated mozzarella, cheddar, and cream cheese. Mix everything together for about a minute, or until the cheeses have melted and the sauce is smooth and creamy.
- Serve the mac ‘n’ cheese immediately, sprinkled with the garlic furikake breadcrumbs on top for an added crunch and flavour.
- Notes: – Japanese furikake is a dry sprinkle typically used as a topping for cooked rice. It comes in various flavours but usually includes dried seaweed, sesame seeds, sugar, and salt. You can find it at Asian grocery stores or online. – This recipe was made using the Panasonic 10-cup Rice Cooker SR-DA182. – We have collaborated with Panasonic to produce this content and may get compensation from content. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.
