Description
Mapo Chili Mac is a delicious fusion of classic macaroni and cheese with the bold flavors of Sichuan cuisine. This dish combines creamy cheese, spicy chili paste, and savory ground pork for a comforting and flavorful meal.
Ingredients
12 oz. elbow macaroni
1 bunch scallions
plus thinly sliced dark and pale green scallion parts for serving
2 Tbsp. vegetable oil
4 garlic cloves
thinly sliced
1 2′ piece ginger
peeled
finely grated
1 lb. ground pork
2 Tbsp. ground Sichuan peppercorns
plus more for serving
⅓–½ cup doubanjiang (Sichuan-style fermented chili bean paste)
1 28-oz. can crushed tomatoes
12 oz. sharp yellow cheddar
coarsely grated (about 1½ cups)
plus more for serving
2 Tbsp. unsalted butter
Soy sauce (for seasoning; optional)
Sour cream (for serving)
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the sliced garlic and grated ginger, and sauté until fragrant.
- Add the ground pork to the skillet, cooking until browned. Sprinkle in the ground Sichuan peppercorns and stir to combine.
- Mix in the doubanjiang and crushed tomatoes, reducing heat to low. Allow the sauce to simmer for about 10 minutes, stirring occasionally.
- Fold in the cooked macaroni along with the grated cheddar cheese and butter. Cook until the cheese is melted and everything is heated through.
- Season with soy sauce if desired. Serve topped with sour cream and sliced scallions.
Notes
For a vegetarian version, substitute the ground pork with chopped mushrooms or a meat alternative. Adjust the amount of doubanjiang for desired spice level.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Protein: 25g
Keywords: Mapo Chili Mac, Sichuan cuisine, macaroni and cheese, spicy recipes, fusion dishes