Chilli Crunch Mac & Cheese

Chinese
Fusion
Mains
Pasta

Easy Level:

Cook Time:

Servings:

4 Pax

A crowd favourite, mac & cheese, but with homemade chilli crunch.

The spice will cut through the creaminess of the sauce – a match made in heaven.

Ingredients

Adjust Servings
US / Metric

Lard Chilli Crisp

0.00
g
g
Dried red chilli
0.00
g
g
Dried red chilli
0.00
g
g
Sichuan chilli flakes
0.00
g
g
Sichuan chilli flakes
0.00
g
g
Pork lardons
0.00
g
g
Pork lardons
0.00
g
g
Fried shallots
0.00
g
g
Fried shallots
0.00
g
g
Fried garlic
0.00
g
g
Fried garlic
0.00
tbsp
tbsp
Salt
0.00
tbsp
tbsp
Salt
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
(optional) MSG
0.00
tbsp
tbsp
(optional) MSG

Infused Oil

0.00
ml
ml
Peanut oil
0.00
ml
ml
Peanut oil
0.00
g
g
Sichuan peppercorns
0.00
g
g
Sichuan peppercorns
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
Cinnamon
0.00
Cinnamon
0.00
Star anise
0.00
Star anise
0.00
Green cardamom
0.00
Green cardamom

Pasta

0.00
g
g
San Remo Elbows
0.00
g
g
San Remo Elbows
0.00
ml
ml
Evaporated milk
0.00
ml
ml
Evaporated milk
0.00
g
g
Mozzarella and Monterey Jack cheese
0.00
g
g
Mozzarella and Monterey Jack cheese
Salt, to taste
Salt, to taste
Chilli crisp oil
Chilli crisp oil

Steps

1

In a saucepan, add in Sichuan peppercorns, garlic, ginger, cinnamon, star anise, green cardamom and peanut oil. Turn heat on the lowest, and leave to cook for about 1 hour and leave to sit overnight.
In a saucepan, add in Sichuan peppercorns, garlic, ginger, cinnamon, star anise, green cardamom and peanut oil. Turn heat on the lowest, and leave to cook for about 1 hour and leave to sit overnight.
Mark as completed

2

In a food processor lightly blitz dried red chillies. Transfer into a colander and shake to remove some of the seeds.
In a food processor lightly blitz dried red chillies. Transfer into a colander and shake to remove some of the seeds.
Mark as completed

3

Transfer chillies into a heat proof bowl. Add in Sichuan chilli flakes, fried shallots, fried garlic, pork lardons, sugar, salt and msg (optional).
Transfer chillies into a heat proof bowl. Add in Sichuan chilli flakes, fried shallots, fried garlic, pork lardons, sugar, salt and msg (optional).
Mark as completed

4

Strain infused oil and reheat, add into a crispy mixture to scald. Mix evenly and set aside.
Strain infused oil and reheat, add into a crispy mixture to scald. Mix evenly and set aside.
Mark as completed

5

In a deep and wide pan, add in San Remo Elbows, fill it with water, enough to cover pasta, salt lightly. Set over the stove on medium heat and cook until pasta is al dente and water is evaporated, about 8-9 minutes.
In a deep and wide pan, add in San Remo Elbows, fill it with water, enough to cover pasta, salt lightly. Set over the stove on medium heat and cook until pasta is al dente and water is evaporated, about 8-9 minutes.
Mark as completed

6

Once pasta is ready, add in evaporated milk and bring to a simmer, cook for about 1 minute.
Once pasta is ready, add in evaporated milk and bring to a simmer, cook for about 1 minute.
Mark as completed

7

Add in cheese, set to low heat, mix and melt cheese slowly.
Add in cheese, set to low heat, mix and melt cheese slowly.
Mark as completed

8

Plate and garnish with chilli crisp oil, and crispy pork lardons.
Plate and garnish with chilli crisp oil, and crispy pork lardons.
Mark as completed

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