---
title: Mapo Mac and Cheese
author: Lucas Sin (The Washington Post)
servings: 6
prep_time: 15m
cook_time: 20m
tags:
  - dinner
  - pasta
  - fusion
  - spicy
  - comfort-food
source: Lucas Sin (The Washington Post)
---

Bring a #large pot{} of heavily salted water to a boil. Add @cavatappi or elbow macaroni{1%lb} and cook until al dente, ~boil pasta{8%to 10%minutes}. Drain and set aside.

In a #large deep skillet or Dutch oven{}, heat @neutral vegetable oil{1/4%cup} over medium-high heat.

Add finely diced @Chinese sausages (lap cheong){4%links} (about 6 oz) and cook until crispy and rendered, about ~{3%to 4%minutes}.

Add thinly sliced @scallions (whites only){1%bunch}, minced @garlic{4%cloves}, and minced @fresh ginger{1%tbsp}. Sauté for ~{1%minute} until fragrant.

Add @doubanjiang (Sichuan fermented chili bean paste){2%tbsp}, @tianmianjiang or hoisin sauce{1%tbsp}, and ground @Sichuan peppercorns{1%tsp}. Cook, stirring constantly, until the oil turns vibrant brick-red, ~{2%minutes}.

Pour in @Shaoxing wine{1/4%cup} to deglaze the pan, scraping up all browned bits.

Sprinkle in @all-purpose flour{1/4%cup} and stir continuously for ~{1%minute} to create a seasoned roux.

Gradually pour in @whole milk{3%cups}, whisking constantly. Bring to a simmer over medium heat and cook until sauce thickens, ~{4%minutes}.

Turn heat to low. Stir in shredded @sharp cheddar cheese{8%oz} and shredded @low-moisture mozzarella cheese{4%oz} until melted and silky smooth.

Gently fold in cubed @soft or medium tofu{14%oz} (or fried tofu puffs) and the drained cooked macaroni until coated in cheese sauce.

Remove from heat. Garnish with sliced green scallion tops and an extra dusting of ground Sichuan pepper before serving steaming hot.