Your Creative Loafing food contributors, GNATV and Katie Machol, joined forces to bring you this entertaining video tutorial on how to prepare “Fiesta Mac n’ Cheese” in a rice cooker. This easy recipe can be prepared in a jiffy just using a rice cooker. A little late for Cinco de Mayo, but a fun and tasty dish for any time of the year!
3/4 cup dry chorizo, chopped*
1/2 cup onion, chopped
1 clove garlic, minced
2 cups corkscrew pasta
1 can chicken broth**
Spice Mixture: 1/2 teaspoon kosher/sea salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder
1 cup whole milk (or heavy cream)
2 cups Mexican blend shredded cheese
1/2 cup jalapeno cheddar, shredded
1 tablespoon butter (or margarine)
1. Turn on rice cooker to ‘cook’ setting and let the bowl heat up. Add chorizo, onion and garlic, saute for a minute or two.
2. Add dry pasta and stir around. Add chicken broth, stir, close the lid and let cook 10-15 minutes, stirring every few minutes.
3. When pasta is cooked (not too hard, but not too mushy), add the rest of the ingredients (milk through butter), stir to incorporate, then close the lid again and let cook for another 5 minutes.
4. Serve straight from the pot and enjoy!
*If you want to go meatless, either omit the chorizo altogether, or use a vegetarian meat product substitute.
**If you don’t want to use chicken broth, either vegetable broth or water can used in place of it.