Mapo Mac and Cheese

🥘 Ingredients

• Chinese sausages (lap cheong)
  4 links
• Shaoxing wine
  1/4 cup
• Sichuan peppercorns
  1 tsp
• all-purpose flour
  1/4 cup
• cavatappi or elbow macaroni
  1 lb
• doubanjiang (Sichuan fermented chili bean paste)
  2 tbsp
• fresh ginger
  1 tbsp
• garlic
  4 cloves
• low-moisture mozzarella cheese
  4 oz
• neutral vegetable oil
  1/4 cup
• scallions (whites only)
  1 bunch
• sharp cheddar cheese
  8 oz
• soft or medium tofu
  14 oz
• tianmianjiang or hoisin sauce
  1 tbsp
• whole milk
  3 cups

🍳 Cookware

• large pot
• large deep skillet or Dutch oven

1. 1

   Bring a large pot of heavily salted water to a boil. Add cavatappi or elbow macaroni and cook until al dente, ⏱️ 8 to 10%minutes . Drain and set aside.

   cavatappi or elbow macaroni: 1 lb
2. 2

   In a large deep skillet or Dutch oven , heat neutral vegetable oil over medium-high heat.

   neutral vegetable oil: 1/4 cup
3. 3

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

   Chinese sausages (lap cheong): 4 links
4. 4

   Add thinly sliced scallions (whites only) , minced garlic , and minced fresh ginger . Sauté for ⏱️ 1 minute until fragrant.

   scallions (whites only): 1 bunch, garlic: 4 cloves, fresh ginger: 1 tbsp
5. 5

   Add doubanjiang (Sichuan fermented chili bean paste) , tianmianjiang or hoisin sauce , and ground Sichuan peppercorns . Cook, stirring constantly, until the oil turns vibrant brick-red, ⏱️ 2 minutes .

   doubanjiang (Sichuan fermented chili bean paste): 2 tbsp, tianmianjiang or hoisin sauce: 1 tbsp, Sichuan peppercorns: 1 tsp
6. 6

   Pour in Shaoxing wine to deglaze the pan, scraping up all browned bits.

   Shaoxing wine: 1/4 cup
7. 7

   Sprinkle in all-purpose flour and stir continuously for ⏱️ 1 minute to create a seasoned roux.

   all-purpose flour: 1/4 cup
8. 8

   Gradually pour in whole milk , whisking constantly. Bring to a simmer over medium heat and cook until sauce thickens, ⏱️ 4 minutes .

   whole milk: 3 cups
9. 9

   Turn heat to low. Stir in shredded sharp cheddar cheese and shredded low-moisture mozzarella cheese until melted and silky smooth.

   sharp cheddar cheese: 8 oz, low-moisture mozzarella cheese: 4 oz
10. 10

    Gently fold in cubed soft or medium tofu (or fried tofu puffs) and the drained cooked macaroni until coated in cheese sauce.

    soft or medium tofu: 14 oz
11. 11

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