As a native Chicagoan, I didn’t eat a lot of spicy food growing up, but that all changed when I moved to Texas. Over the last few years, I’ve started craving spicy flavors in my food – as far as I’m concerned, the hotter a dish, the better. Hot sauce is a staple in our pantry, and we think it goes with everything from eggs and breakfast tacos to quinoa and pizza. Sriracha is one of our favorite hot sauces so I was super excited to try this macaroni & cheese that calls for the condiment in the recipe. James and I ate this treat alongside grilled steaks, steamed broccoli & icy margaritas – delicious! We’ve been living off of the leftovers for several days, too – this recipe makes a ton of mac & cheese. Enjoy!
Sriracha Mac & Cheese
Adapted recipe & image via Life Tastes Like Food
- 1 lb elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (+ 2 tablespoons butter for bread crumb topping)
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 medium jalapeño, seeded and minced
- 4 tablespoons Sriracha hot sauce
- 3 cups shredded white cheddar cheese (a pinch more is always encouraged)
- 1 cup panko bread crumbs
- Cook the pasta for about 2 – 3 minutes (or a few minutes shy of what is instructed on the package – the pasta will finish cooking in the oven). Set aside.
- Preheat oven to 375 degrees.
- In a large pot, melt 3 tablespoons butter over medium-low heat. Once the butter is melted, whisk in the flour and combine until it’s lightly bubbling and just starting to smell a little nutty.
- Whisk in the milk, 1 cup at a time, and turn up the heat to medium. Let the milk come to a simmer so that it can thicken up a bit. (A great way to tell if it’s thick enough is if it coats the back of a wooden spoon and it doesn’t run down the spoon.)
- After the mixture has thickened, add the salt, black pepper, garlic powder, jalapeño, and Sriracha.
- Remove from heat and mix in 3 cups of cheese, 1 cup at a time.
- Put the pasta into a 9 x 13 baking dish and then pour the cheese sauce over it. Incorporate everything together with a spoon.
- Place the panko bread crumbs in a small bowl. In a separate, melt 2 tablespoons of butter and then pour over the bread crumbs. Mix well and then spread evenly across the top of the pasta and cheese.
- Place baking dish in the oven and bake for about 30 minutes, or until the mixture is bubbly and the bread crumbs start to turn golden.
- Drizzle extra Sriracha over each plate before serving.
Try Spinach-Cheese Lasagna
This looks so yummy … thanks for sharing your recipe! Here’s my new favourite sriracha-infused recipe: http://sweetseatstreats.wordpress.com/2014/08/25/grape-jelly-sriracha-pork-tenderloin/#more-507
That looks tasty! Thanks for sharing!