Mapo Chili Mac
HB-7557 · Hand-built original
Elbow macaroni is folded into a pork and tomato chili spiced with ground Sichuan peppercorns and doubanjiang, then finished off the heat with grated cheddar and butter. Each bowl is topped with sour cream, extra cheddar and scallion tops.
Main course25 min4–6 servings13 kcalEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:4quantities adjust to match
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)
Method
- Cook the elbow macaroni in a large pot of boiling water following the packet directions, then drain it and set it aside.
- Slice the dark green tops from the scallions thinly and keep them for serving; slice the white and pale green parts separately.
- Heat the vegetable oil in a medium Dutch oven over medium-high heat and cook the white and pale green scallion slices, stirring often, for 1–2 minutes until slightly softened.
- Add the thinly sliced garlic cloves and the finely grated ginger and cook, stirring, for about 1 minute until fragrant.
- Add the ground pork and the ground Sichuan peppercorns and cook for about 3 minutes, stirring and breaking the meat into small pieces, until just cooked through.
- Stir in the doubanjiang and cook for about 1 minute until it is combined with the pork.
- Add the can of crushed tomatoes and 1 cup of water, lower the heat to a simmer and cook the chili, stirring occasionally, for 8–10 minutes until slightly thickened.
- Take the pot off the heat and stir in the grated cheddar, the unsalted butter, the drained macaroni and the reserved scallion tops until the cheddar and butter melt and everything is combined.
- Taste the chili mac and season it with soy sauce if your doubanjiang has not already made it salty and savoury enough.
- Ladle the mapo chili mac into bowls and top each one with a dollop of sour cream, more grated cheddar, some sliced scallion tops and an extra sprinkle of ground Sichuan peppercorns.
Total: 25 minutes
Nutrition (per serving, where published)
13 kcalCalories
0.5 gProtein
2.5 gCarbs
0.2 gFat
0.7 gFibre
2 mgSodium
80 mgPotassium
3 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data