How to make it

1. Preheat oven to 350°F. Lightly grease a large 4-quart baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta according to the package instructions for al dente. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing cheese sauce. 

3. Using a stockpot, melt butter. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth, Continue whisking until you see bubbles on the surface, and then continue cooking and whisking for another 2 minutes.

   Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth, Sauce should be nice and thick.

4. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
5. To prepare the mapo chili topping, set a sauté pan to medium high heat and melt butter. Add ground pork and cook until golden brown, about 3 minutes. Add Lee Kum Kee Chili Bean Sauce (Toban Djan), Lee Kum Kee Panda Brand Green Label Oyster Flavoured Sauce, pinto beans and tomatoes and cook for another 10 minutes. Remove from heat and drizzle Lee Kum Kee Pure Sesame oil.
6. Transfer mac and cheese into the prepared baking dish. Top with mapo chili topping and bake uncovered for 15 minutes, Garnish with chopped parsley, and serve.