The spicy, smoky flavor of harissa paste works so perfectly with a decadent mornay sauce in this harissa mac and cheese recipe.
This spicy stovetop harissa mac and cheese is a bolder, spicier take on the classic side dish.
I’ve never met a stovetop mac and cheese I didn’t like, but this variation, with its spicy, smoky, and flavorful harissa paste, takes it to a new level. A rich mornay sauce is spiked with a generous spoonful of harissa and coats every single elbow pasta perfectly. It’s creamy, cheesy, spicy, and the perfect accompaniment to roasted chicken, turkey, or a big pork chop.
It’s fast, comforting, and made with pantry staples, making it perfect for a weeknight or when you want a mac and cheese that feels a little grown-up. This take on a classic is rich, cheesy, and perfectly balanced by the warm, peppery flavor of harissa paste. If you want a mac and cheese that’s just as comforting as the original but a little more exciting, this one delivers.
How to make harissa mac and cheese
Don’t let the mornay sauce intimidate you: just whisk consistently and keep an eye on your heat, and you’ll end up with the most beautifully creamy sauce ever, I promise.
What you need
- Pasta: Elbow pasta works best, but any short pasta is great. Try it with shells or cavatappi pasta!
- Mornay sauce: You need butter, flour, and whole milk as the base for the sauce. You’ll also use freshly grated sharp cheddar coated in 1 tablespoon of cornstarch for smooth melting.
- Harissa paste: I love the DEA tubed harissa paste, but your favorite brand will work well here.
- Spices: I season the mac and cheese with salt, white pepper, and a little extra pinch of cayenne. Sometimes, I’ll finish with a sprinkle of paprika for garnish.
What is harissa paste?
Harissa paste is a North African chili paste made from dried chilis, garlic, olive oil, and spices like cumin and coriander. It’s smoky, slightly acidic, and ranges from mild to hot depending on the brand. Because it already contains oil and aromatics, it blends easily into creamy sauces and adds depth without needing additional spices.
You can find harissa jarred, canned, or packed into tubes. Powdered harissa spice blends also exist, but for this recipe, I recommend a jarred or tubed variety. I’ve found that jarred harissa pastes may be a bit on the oilier side, so consider that when picking the harissa paste to use!
How to make it
Step 1: Cook the pasta. Boil the elbow pasta in salted water until al dente. Drain, wipe out the pot, and return it to the stovetop.
Step 2: Prep the cheese. Toss the grated cheddar with cornstarch to help the cheese melt smoothly.
Step 3: Make the roux. Melt butter in the pot, add flour, and cook for a few minutes until golden and fragrant.
Step 4: Build the sauce. Whisk in the milk gradually until smooth and creamy.
Step 5: Add the harissa. Stir in 2 tablespoons of harissa paste; add more to taste.
Step 6: Melt the cheese. Add the cheddar and whisk until smooth. Thin with a splash of milk, if desired. Taste and season the sauce with salt, cayenne powder, and white pepper to taste.
Step 8: Add the pasta. Fold the cooked pasta into the sauce and warm through.
Step 9: Serve. Divide between bowls and top with paprika or extra cayenne.
FAQ
Can I use pre-shredded cheese?
You can, but freshly grated cheddar melts more smoothly. Pre-shredded cheese contains anti-caking agents that make sauces grainy.
Is harissa very spicy?
It varies by brand, but generally it’s a mild-to-medium heat. Start with 2 tablespoons and increase from there.
Can this be baked?
Absolutely. Pour into a baking dish, top with breadcrumbs (if desired!), and bake at 375ºF for 20 minutes.
How do I make it creamier?
Add an extra splash of milk or stir in 1 to 2 ounces of room temperature cream cheese.
Does it reheat well?
Yes! Reheat gently with a splash of milk over low heat to loosen the sauce. You can also reheat in the microwave in 30-second increments, adding milk as needed, and stirring between increments.
Looking for more vegetarian recipes? Check my archives!
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Harissa Mac and Cheese
Equipment
Ingredients
- 16 ounces elbow pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk (plus more, to thin out the sauce if desired)
- 2-3 tablespoons harissa paste (more or less to taste)
- 8 ounces sharp cheddar cheese (freshly grated; yielding about 2 cups packed grated cheese)
- 1 tablespoon cornstarch
- 1 pinch cayenne powder (optional, to taste)
- 1 pinch white pepper
- Salt (to taste)
- Paprika (optional, for serving)
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the elbow pasta according to package instructions. Drain and wipe out the pot and return it to the stovetop.
Prepare the cheese:
- Place the freshly grated cheddar cheese in a bowl with 1 tablespoon of cornstarch. Mix with your hands to coat the cheese. Set aside.
Prepare the mornay sauce:
- Heat the butter in the pot over medium heat. Once melted and frothy, add the flour and stir to incorporate. Cook for 2 to 3 minutes until fragrant and golden brown.
- Add a ladle of the milk and whisk to create a slurry. Continue adding the milk, one ladleful at a time, whisking after each addition until all the milk has been added, and the sauce is smooth and creamy.
Add the harissa paste:
- Reduce the heat to medium-low. Stir in 2 tablespoons of harissa paste and whisk until smooth. Taste and add another tablespoon of harissa paste if you prefer a spicier sauce.
Melt the cheese:
- Stir in the shredded cheddar cheese and whisk gently until the cheese is melted and the sauce is smooth. Add a splash of milk to thin the sauce out to your desired consistency and whisk until smooth.
Finish the sauce:
- Taste the sauce and season with a pinch of salt, cayenne powder, and white pepper.
Finish the mac and cheese:
- Add the cooked elbow pasta and stir to combine. Cook over medium-low for another minute or two to warm the pasta and coat it in sauce. Remove from heat.
To serve:
- Divide mac and cheese between bowls. Serve with a pinch of cayenne powder or paprika on top if desired. Enjoy!
