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BLACKLAND RECIPE

Creamy Chili Crisp Mac and Cheese

A stovetop cheddar sauce coats every curve of pasta, while BLACKLAND Original Chili Crisp cuts through the richness. Stir some into the finished sauce and reserve the rest for a crunchy, brick-red finish.
Total time
30 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Original Chili Crisp
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A sophisticated close-up photograph of creamy macaroni and cheese in a dark stone bowl, generously topped with textured chili crisp and small seeds.

Ingredients

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 6 ounces sharp cheddar, shredded
  • 1/4 teaspoon Diamond Crystal kosher salt, plus more to taste
  • 3 tablespoons BLACKLAND Original Chili Crisp, divided

Instructions

  1. Cook macaroni in lightly salted water until just tender. Reserve 1/2 cup pasta water, then drain.
  2. Melt butter in the pot over medium heat. Whisk in flour for 1 minute, then slowly whisk in warm milk. Simmer, whisking, until thick enough to coat a spoon, 3 to 5 minutes.
  3. Remove from heat and stir in cheddar, salt, and 2 tablespoons BLACKLAND Original Chili Crisp. Fold in macaroni, adding pasta water as needed for a glossy sauce.
  4. Divide among bowls and finish with the remaining chili crisp.

Serving and finishing note

Serve hot with steamed broccoli or a crisp salad.