Harissa Mac and Cheese

• •1 elbow macaroni
• •4 tablespoon unsalted butter
• •4 tablespoon all-purpose flour
• •3 cup whole milk, warmed
• •2 tablespoon harissa paste
• •1 teaspoon Dijon mustard
• •0.5 teaspoon garlic powder
• •0.5 teaspoon onion powder
• •0.3 teaspoon ground nutmeg
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •8 oz sharp cheddar cheese, freshly grated
• •4 oz Gruyere cheese, freshly grated
• •0.5 cup panko breadcrumbs
• •1 tablespoon olive oil
• •2 tablespoon fresh cilantro or parsley, chopped

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or an 8x8 inch baking dish for a thicker mac and cheese.

2. 2

   Cook the elbow macaroni according to package directions in a large pot of salted boiling water until al dente. Drain well and set aside. Do not rinse the pasta.

3. 3

   While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven over medium heat, melt the butter. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be light golden and smell slightly nutty.

4. 4

   Gradually whisk in the warmed whole milk, a little at a time, until smooth and no lumps remain. Continue to whisk and cook for 5-7 minutes, until the sauce thickens and coats the back of a spoon.

5. 5

   Remove the saucepan from the heat. Stir in the harissa paste, Dijon mustard, garlic powder, onion powder, ground nutmeg, kosher salt, and freshly ground black pepper. Mix until well combined.

6. 6

   Add the grated sharp cheddar cheese and Gruyere cheese to the sauce. Stir continuously until all the cheese has melted and the sauce is smooth and creamy. Taste and adjust seasonings if necessary.

7. 7

   Add the cooked and drained macaroni to the cheese sauce. Stir gently until the pasta is evenly coated.

8. 8

   Pour the macaroni and cheese mixture into the prepared baking dish. Spread evenly.

9. 9

   In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

10. 10

    Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy.

11. 11

    Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro or parsley, if desired.

Chef's Tips

• 💡For the best texture and melt, always grate your own cheese from blocks rather than using pre-shredded cheese, which often contains anti-caking agents.
• 💡Adjust the amount of harissa paste to your preferred spice level. Start with 1 tablespoon for a milder kick and increase to 3 tablespoons for a bolder, spicier flavor.
• 💡Ensure your milk is warmed before adding it to the roux; this helps prevent lumps and creates a smoother sauce more quickly.
• 💡Don't overcook the pasta initially, as it will continue to cook in the oven. Al dente pasta will result in a better final texture.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess.