3 MEXICAN MAC ATTACK

PREP + COOK TIME 25 MINUTES SERVES 4

Place 300g macaroni, 2½ cups boiling water and 1 teaspoon salt into the bowl of a rice cooker; stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Meanwhile, drain 225g bottled piquillo peppers. Slice coarsely, then stir into macaroni mixture with 1 cup milk, 300g sour cream, 200g grated vintage cheddar, 100g grated mozzarella, ½ teaspoon each ground cumin and smoked paprika. Cook for a further 5 minutes; season. (The sauce will thicken on standing.) Divide into bowls; sprinkle with 1 cup crushed corn chips and ¼ cup fresh coriander leaves.