Print

Absolute Mapo Chili Mac: One Pot, Intense Flavor!

Mapo Chili Mac
Print Recipe

This dish combines the bold, spicy, and numbing flavors of mapo tofu with the creamy, cheesy comfort of mac and cheese. It’s a one-pot wonder that delivers a unique fusion experience.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound ground pork or beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon doubanjiang (fermented broad bean paste)
  • 1 teaspoon Sichuan peppercorns, ground
  • 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
  • 1 cup chicken broth or vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 block (14 ounces) firm or extra-firm tofu, drained and cut into 1/2-inch cubes
  • 2 cups elbow macaroni
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt to taste
  • Green onions, sliced, for garnish

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add ground pork or beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger and cook for 1 minute until fragrant.
  3. Stir in doubanjiang, ground Sichuan peppercorns, and gochugaru (or red pepper flakes). Cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Pour in chicken or vegetable broth and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Add the cubed tofu and elbow macaroni to the pot. Stir well to combine.
  6. Pour in the milk. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until macaroni is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  7. Remove from heat. Stir in shredded cheddar cheese and mozzarella cheese until melted and creamy. Season with salt to taste.
  8. Serve hot, garnished with sliced green onions.

Notes

  • Adjust the amount of doubanjiang and Sichuan peppercorns to control the spice and numbing levels.
  • For a vegetarian version, omit the ground pork/beef and use all vegetable broth.
  • You can use other types of pasta if elbow macaroni is not available.

Nutrition

Find it online: https://sundayflavor.com/mapo-chili-mac/