Rice Cooker Mentaiko Mac And Cheese Recipe: Easy Five-Step One-Pot Pasta To Try At Home

If, like me, you’re suffering from a case of cabin fever, this Rice Cooker Mentaiko Mac And Cheese might help cheer you up. The process We could have skipped a few steps and ingredients to make this rice cooker mac and cheese super simple, but there would be no joy and satisfaction in doing that.

Steps are purposefully put in place to build layers of taste with the help of the following components: garlic, shallots, butter, cheeses, pasta, milk, mentaiko sauce, and tobiko. This extracts the caramelised and toasty flavours, setting a strong foundation for the mac and cheese.

As soon as the garlic turns golden brown, and shallots close to translucent, pour in milk followed by pasta and stir. Instead of using water or chicken stock to cook the pasta, whole milk is used in this recipe as we want to create a thicker and creamier sauce for a sicker cheese-pull later.

Any variety of pasta would work just fine, but the classic elbow macaroni, fusilli, and penne are the best for mac and cheese as they have little pockets to hold sauces better than the others. With the lid of the rice cooker shut down shut, let the pasta cook for around 25 minutes.

As different models of rice cooker operate differently, the rule of thumb is to check that the milk has been significantly reduced while the pasta is still al dente. Turn off the rice cooker, leave the lid open, and allow the pasta to cool down for a few minutes before adding cheese.

The stringy cheese will start to take form, signalling the time to mix the mentaiko sauce in. We used the Kewpie Mentai Mayo Pasta Sauce from Don Don Donki and it worked beautifully with the sharp and salty cheese. As it is not that commonly found in most supermarkets, tobiko is an optional element for this dish.

It gives not only a beautiful pop of colour, but in addition an addictive texture to the mac and cheese. With another thorough stir, the rice cooker mentaiko mac and cheese is ready to be served.

Sprinkle more tobiko toppings, as well as seaweed strips found in the Kewpie Mentai Mayo sauce packet for more colours. For another one-pot version of the versatile mac and cheese, try out the spicy Samyang mac and cheese too! If all the talk about mentaiko has set the Japanese-cuisine lover in you ablaze, here is another recipe for an easy and tasty rice cooker oyakodon .

Pour milk and macaroni into the rice cooker, season with salt and pepper, and cook for 25 minutes. Leave the lid open to cool for five minutes, and add cheddar and mozzarella cheese into the pasta, stirring till the cheeses melt.