Sambal Mac and Cheese

Here’s our hot take on a Thanksgiving crowd pleaser, mac & cheese. The recipe follows the usual steps of a mac & cheese most of the way — boil the macaroni, make a roux, stir in your milk and cheese — but before the mac and the cheesy sauce are married together, two dollops of Homiah Sambal Chili Crunch are stirred into the sauce, turning it into a sambal stunner of a dish. Then, you can serve it so, or give it a deeply caramelized, well-baked crust by putting it into the oven for a quick 10-minute broil.

SERVES TIME

4 25 Mins

INGREDIENTS

½ lb dried macaroni
¼ cup unsalted butter
¼ cup all-purpose flour
½ tsp kosher salt
2 cups whole milk
2 tbsp Homiah Sambal Chili Crunch, plus more to garnish
2 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
½ cup shredded/grated parmesan

METHOD

Bring a large pot of lightly salted water to a boil. Add in the dried macaroni and cook according to its packet instructions (usually 8-10 minutes), then strain out the pasta.
Melt the butter in a large saucepan over medium-high heat, then when the butter starts to bubble, add in the all-purpose flour and whisk, cooking it for 1 minute until a smooth paste forms. Pour the milk into the saucepan, and bring to a boil while whisking continuously until smooth. This should take 3-5 minutes. Then, add in the sambal and all three cheeses. Stir until smooth and no lumps of cheese remain.
Add the cooked macaroni into the cheese sauce and stir until the macaroni is evenly coated and sauced.
Scoop the mac and cheese into serving bowls and top with more Sambal Chili Crunch. Serve while it's hot and gooey!

SHOP INGREDIENTS