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Spicy Chili Mac: A Comfort Food Fusion
Imagine a delightful combination where two beloved comfort foods unite to create a remarkable dish. This spicy and cheesy one-pot dinner is inspired by the traditional flavors of mapo tofu, blended with the hearty essence of Midwestern chili mac—a dish known for its comforting mix of chili and elbow macaroni. The result is a savory meal packed with a warm, delectable heat that’s sure to satisfy any appetite.
The signature heat of mapo tofu is achieved through the use of ground Sichuan peppercorns and doubanjiang, a fermented chili bean paste that may appear under several names, including “toban-djan.” When selecting doubanjiang, look for varieties with a deeper color and an indication of aging on the packaging, such as a three-year-aged option available from Fly By Jing or Mala Market. If your doubanjiang is on the lighter side or appears fresh rather than fermented, you might need to increase the quantity used in the recipe, potentially up to ½ cup, to achieve the desired level of spiciness.
To truly appreciate the flavor profile that Sichuan peppercorns bring, it’s worthwhile to source these unique spices. Their distinct floral notes and tingling heat are irreplaceable. When preparing this dish or any variation of mapo tofu, you can grind the whole peppercorns using a spice mill, a mortar and pestle, or a high-powered blender. It’s perfectly acceptable if some of the husk pieces remain coarse—they contribute to the overall lip-tingling sensation that makes the dish so memorable.
Incorporating melted cheddar into this dish not only enhances the creaminess but also complements the spicy elements beautifully. To enhance the experience further, finish with sour cream and an extra sprinkle of cheese—these additions are essential for achieving that comforting, satisfying finish.
Source
www.bonappetit.com