Mapo Chili Mac
Ingredients
The pasta
The sauce
-
1
bunch
scallions
-
2
Tbsp.
vegetable oil
-
4
cloves
garlic
-
½
in.
piece ginger
-
1
lb.
ground pork
-
2
Tbsp.
ground Sichuan peppercorns
-
⅓–½
cup
doubanjiang
-
1
28-oz. can
crushed tomatoes
-
12
oz.
sharp yellow cheddar
-
2
Tbsp.
unsalted butter
-
to taste
soy sauce
-
to taste
sour cream
Instructions
- Cook the elbow macaroni in boiling water according to package directions, then drain.
- Slice the dark green tops of the scallions and set aside. Slice the white and pale green parts, then sauté in vegetable oil until softened.
- Add garlic and ginger to the pot and cook until fragrant.
- Add ground pork and Sichuan peppercorns, cooking until the pork is just cooked through.
- Stir in doubanjiang, crushed tomatoes, and water; simmer until slightly thickened.
- Remove from heat and mix in cheddar, butter, and reserved pasta and scallion tops until melted.
- Serve in bowls topped with sour cream, extra cheddar, and scallion tops.
Nutrition Facts (estimated)
Servings
4–6
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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