Harissa Mac and Cheese
The spicy, smoky flavor of harissa paste works so perfectly with a decadent mornay sauce in this harissa mac and cheese recipe.
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Servings: 8 to 10
Calories: 347kcal
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!
Nutrition
Calories: 347kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Sodium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin C: 0.5mg
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