Chili Crisp Mac ‘n Cheese

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Spoonful of chili crisp mac n cheese from a blue baking dish
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Yield 6-8 servings

Macaroni and cheese from a box is fine for every day, but sometimes you want a mac and cheese that takes it up a notch. This rich, creamy mac is bathed in a Gruyere sauce, then dappled with chili crisp and topped with crushed crispy onions and Parmesan cheese. The result is lush and cheesy, onion-forward, and warm with chilis and crunchy onions.

Ingredients

  • 1 ½ cups crispy onions
  • ½ cup shredded Parmesan cheese
  • ¼ cup unsalted butter, divided
  • 6 Tablespoons flour
  • 3 cups 2% low-fat milk
  • ½ teaspoon salt
  • ¾ pound Gruyere cheese
  • 1 lb. cavatappi, cooked
  • 1½ cup mild chili crisp
  • Chopped fresh parsley, for garnishing, if desired

Instructions

Preheat oven to 400 F. Lightly spray or butter a 9x13 inch baking dish and reserve. Put on a pot of water to boil for the pasta and add a generous pinch of salt. Cook the pasta according to package directions, about 8 minutes, drain, and return to the pot.

In a food processor, place the fried onions and parmesan and pulse to mince. Reserve for topping.

In a 4-quart sauce pan, heat the butter to melt over medium heat. Take the pan off the heat and whisk the flour into the butter in the pan until very smooth. Return to heat and cook, whisking, for a minute. Remove from heat and gradually add and whisk in the milk, whisking until smooth after each addition. When all the milk is incorporated, return to medium heat and whisk constantly until the milk begins to bubble. Whisk for a minute to thicken. Take off the heat and add the salt and Gruyere. Let stand for a couple of minutes, then start whisking to melt the cheese and mix it in. Once the cheese is melted and smooth, mix with the cavatappi in the pot.

Spread the cavatappi and sauce in the prepared baking pan. Drizzle spoonsful of the chili crisp over the cavatappi.

Sprinkle evenly with the onion mixture, then bake for 25-30 minutes, until the topping is golden and the sauce bubbles around the edges. Top with chopped parsley if desired before serving.

Notes

Any leftovers can be kept, tightly covered, in the refrigerator for four days.