Complete Your Pantry
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.
Sambal Mac and Cheese
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!
