Spicy Mac and Cheese with Harissa

By The Cooking Foodie · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F) and lightly grease a 30 cm (12 in) round dish or a 23×33 cm (9×13 in) dish.
2. Boil the macaroni in well-salted water for 1-2 minutes less than the package says, so it is just al dente. Drain and set aside.
3. Grate and mix the cheddar, Gruyère and mozzarella, and set aside about a quarter of the mix for the topping.
4. Melt the butter over medium-low heat. Add the flour and whisk for about 2 minutes to make a pale roux, without browning it. Add the harissa and cook, whisking, for 30-60 seconds. Slowly whisk in the milk until smooth.
5. Whisk in the paprika, garlic powder, onion powder, salt and black pepper, and cook for about 1 minute. Taste and add more harissa if you like.
6. Lower the heat. Add the rest of the cheese a handful at a time, stirring until melted and smooth. Do not let the sauce boil once the cheese is in. Adjust the seasoning.
7. Stir the drained pasta into the cheese sauce until fully coated.
8. Transfer to the dish, scatter the reserved cheese on top and bake for 20-25 minutes, until bubbling at the edges and lightly golden on top. For a browner top, grill for 1-2 minutes at the end, watching closely.
9. Rest for about 5 minutes before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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CheeseMilkMozzarella cheesePastaCheddar cheeseMacaroni pastaGruyère cheeseHarissa