This combo is 100% elite. Sharp white cheddar mac n cheese paired with crunchy, spicy, intense chili crisp and topped with scallions. It’s a TREAT!!! And no, I was not stoned when I decided to come up with this combo.
White Cheddar Chili Crisp Mac & Cheese
Ingredients
- 1 lb pipe rigate noodles or noodles of your choice
- 16 oz freshly grated white cheddar
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all purpose flour
- 4 cups whole milk warmed in the microwave
- 2 tbsp soy sauce
- 1 jar Chili Crisp add whatever brand you like, to taste
- 4 scallions finely chopped
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- In a large saucepan, melt the unsalted butter over medium heat.
- Once melted, add the all-purpose flour to the butter.
- Stir continuously with a whisk or wooden spoon to combine the flour and butter, cooking for about 2-3 minutes until the mixture turns light golden brown. This forms your roux.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Cook the mixture, stirring frequently, until it thickens to a creamy consistency, about 5-7 minutes. Do not make the heat too high or you will risk breaking the sauce!
- Reduce the heat to low and add the soy sauce. Stir in the freshly grated white cheddar cheese until fully melted and smooth.
- Add the cooked pasta to the saucepan with the white cheddar béchamel sauce. Gently toss the noodles until they are evenly coated in the sauce.
- Divide the mac among serving plates or bowls. Top each serving generously with chili crisp according to your taste preference. A little goes a long way. You can also add chili crisp to the entire batch and toss it in, then use it as a topping at the end as well. Garnish with finely chopped scallions and serve!
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?