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
Scale
- 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
- Adjust the amount of doubanjiang to control the heat level.
- Sichuan peppercorns provide the characteristic numbing, citrusy flavor of Mapo-style dishes.
- Use freshly grated cheddar for the smoothest melting texture.
- Ground pork can be replaced with a plant-based ground meat alternative for a vegetarian version.
- Add a splash of milk when reheating leftovers to restore creaminess.
- Store in an airtight container in the refrigerator for 3–4 days.
- Freeze individual portions in freezer-safe containers for longer storage. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, Comfort Food
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 70 mg
Keywords: Mapo Chili Mac, Sichuan cuisine, macaroni and cheese, spicy recipes, fusion dishes