This extra-cheesy mac and cheese has been cooked in the rice cooker multiple times, and it always turns out great! After incorporating the cheeses into the cooked macaroni, if you prefer your mac and cheese to have a lovely crust, leave the cooker on warm for an additional 10 to 15 minutes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups white vinegar
- 2 medium onions, chopped
- ΒΌ pound garlic cloves
- 1 habanero pepper, seeded and chopped
- 1 medium lime, juiced
- 2 tablespoons ground thyme
- 2 teaspoons salt
- 1 cup vegetable oil for frying, or as needed
- 4 pounds pork legs, coarsely chopped
Instructions
- Combine vinegar, onions, garlic, habanero, lime juice, thyme, and salt in the bowl of an electric blender and puree until smooth.
- Place pork in a non-metallic bowl and pour the marinade over top. Cover and marinate in the refrigerator for 8 hours, or overnight.
- Drain the pork. Discard the remaining marinade.
- Heat oil in a 12-inch pan to 350 degrees F (175 degrees C).
- Fry the pork in the hot oil until browned on all sides, working in batches as needed, 5 to 7 minutes per batch.
- Use a Congo pepper instead of habanero if you can find it.
- Finish pork in the oven for a few minutes if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 11 g |
| Sodium | 474 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |