Wolfgang Puck's Mac 'n' Cheese
By Wolfgang Puck St. Paul Pioneer Press Most people don't know you can use your rice cooker to cook other delicious dishes - anything for which you combine all the ingredients in a single pot at the same time, heat them quickly (as a rice cooker automatically does to get the water boiling for rice) and then cook gently over low heat (as the rice cooker also does). All kinds of simple soups, stews and casseroles can be adapted to work in a rice cooker, and many manufacturers now include such bonus recipes as part of their instructions. One of my favorite rice cooker dishes is macaroni and cheese. In the recipe I share here, pasta, broth, cream and cheese all go into the appliance together. Then, less than half an hour later, you have a beautiful pasta dish bathed in a creamy sauce. Makes 4 servings. 1 tablespoon extra-virgin olive oil 2 medium shallots, finely chopped 1 large garlic clove, finely chopped 1/2 pound fresh wild mushrooms, such as shiitakes, portobellos or cremini, trimmed, tough stems removed, mushrooms cut into 1/4-inch-thick slices Salt Freshly ground black pepper 2 cups dried elbow macaroni 1 1/2 cups chicken broth or vegetable broth 1 cup heavy cream 1 1/2 cups shredded fontina cheese To saute vegetables: In large, heavy skillet, heat olive oil over medium heat. Add shallots. Cook, stirring, for 3 minutes or until tender. Add garlic. Cook, stirring, for 1 minute or until tender and fragrant. Add mushrooms, 1/2 teaspoon salt and pepper to taste. Increase heat to medium high. Cook, stirring continuously, for 5 minutes or until mushrooms have begun to soften. Remove from heat. Taste and adjust seasonings. To cook macaroni: In rice cooker, combine macaroni, broth, 1 teaspoon salt and 1/2 teaspoon pepper. Secure lid. Press "cook" button. Leave undisturbed for 15 minutes or until it switches to "keep warm" function. Carefully open lid. To assemble: Stir sauteed vegetables, cream and cheese into macaroni. Secure rice cooker lid again. Press "cook" button. Cook for 10 minutes or until most of liquid has been absorbed and bottom of mixture is lightly browned. (Note: For crustier results, cook 5 minutes longer.) To serve: Open rice cooker. Spoon mixture directly from rice cooker onto individual serving plates. Or carefully invert macaroni and cheese onto serving platter. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
