Mapo Chili Mac

• servings: 4 servings

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)

Directions

Cook 12 oz. elbow macaroni in a large pot of boiling water according to package directions; drain and set aside.

Meanwhile, remove dark green tops from 1 bunch scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions. Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Add white and pale green parts of scallions and cook, stirring often with a wooden spoon or heatproof rubber spatula, until slightly softened, 1–2 minutes. Add 4 garlic cloves, thinly sliced, and one 2" piece ginger, peeled, finely grated, and cook, stirring, until fragrant, about 1 minute.

Add 1 lb. ground pork and 2 Tbsp. ground Sichuan peppercorns and cook, stirring and breaking up meat into smaller pieces, until just cooked through, about 3 minutes. Add ⅓–½ cup doubanjiang (Sichuan-style fermented chili bean paste), depending on the intensity of your brand, and cook, stirring, until combined, about 1 minute. Add one 28-oz. can crushed tomatoes and 1 cup water. Reduce heat so chili is at a simmer and cook, stirring occasionally, until combined and slightly thickened, 8–10 minutes.

Remove pot from heat; add 12 oz. sharp yellow cheddar, coarsely grated (about 1½ cups), 2 Tbsp. unsalted butter, reserved pasta, and reserved dark green scallion tops and stir until cheese and butter are melted and ingredients are combined. Taste mapo chili mac and season with soy sauce if needed (your doubanjiang may be salty and savory enough without it).

Ladle mapo chili mac into bowls and top each with a dollop of sour cream, more cheddar, and some thinly sliced scallion tops; sprinkle with more ground Sichuan peppercorns.