Serves Make 1 9x13 pan
This recipe is a riff on the huancaína sauce that typically adorns steamed potatoes, and instead we’ll make mac and cheese with it. How fun! It is a decidedly less cheesy version of what we’re used to here in the U.S., and the addition of the chile paste takes it from being bland to just a little bit exciting. Just use whatever hot sauce you have on hand if you’re not able to come by the aji amarillo paste.
1 lb. dried macaroni
1 recipe Huancaina Sauce (please hyperlink this from preceding recipe)
1 to 2 tbsp. aji Amarillo paste (optional, or other hot sauce)
¼ cup half and half
1 cup cheddar cheese, grated
crushed potato chips or tortilla chips
Bring a large pot of salted water to the boil and add the macaroni. Cook until al dente, or just a few minutes short of being done.
Drain the pasta, reserving ½ cup of the pasta cooking water. Put the pasta back into the pot, along with the Huancaina sauce, additional hot sauce if using, the half and half, and the cheddar cheese. Mix well. Use the extra water that you saved if you need to loosen up the macaroni. It should look saucy because it will tighten up as it bakes. Pour into a baking dish and top with the crushed chips. Bake at 350 for 30 minutes.
Notes and Instructions
Recipe and photo credit: Linda McElroy
Adapted from “Ceviche,” by Martin Morales