Sriracha Mac Cheese Recipes

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SRIRACHA MAC AND CHEESE



Sriracha Mac and Cheese image

Sriracha Mac and Cheese is a classic dish amped up with spicy Sriracha hot sauce and a few secret ingredients for a healthier comfort food you'll love!

Provided by Krista

Categories     Side Dish

Time 20m

Number Of Ingredients 10

1 lb. ritoni dreamfields pasta
1 1/2 tablespoon unsalted butter
2 tablespoons arrowroot
1/2 cup red onion, diced
1 1/2 cups low sodium chicken stock
1 cup 2% milk
1 heaping cup fontiago cheese, shredded (could use fontina, gouda, or white cheddar)
2 teaspoon sriracha
salt & pepper to taste
garnish with diced fresh basil (optional)

Steps:

  • Bring a pot of water to a boil.
  • In a small saucepan over medium heat melt butter.
  • Whisk in arrowroot, continually stirring the entire time.
  • Add onions, cook for 2-3 minutes until translucent.
  • Whisk in chicken broth, milk, and sriracha continue to whisk until lumps are gone. Raise to medium high heat, and cook for 10-12 minutes whisking on occasion. Sauce will start to thicken.
  • Meanwhile add in pasta and cook until al dente, about 8-10 minutes. Drain and place in a large bowl.
  • Remove milk mixture from heat, add in shredded fontina cheese, salt, and pepper. Whisk until cheese is melted.
  • Pour cheese mixture over the pasta, toss to combine.
  • Garnish with extra cracked pepper and/or fresh basil.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 324 calories, Sugar 3 g, Sodium 365 mg, Fat 13 g, Carbohydrate 39 g, Fiber 4 g, Protein 14 g, Cholesterol 8 mg

BAKED MAC 'N' CHEESE (SRIRACHA)



Baked Mac 'N' Cheese (Sriracha) image

Make and share this Baked Mac 'N' Cheese (Sriracha) recipe from Food.com.

Provided by gailanng

Categories     Thanksgiving

Time 52m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 tablespoons unsalted butter (1 stick divided)
1 cup panko breadcrumbs
8 ounces elbow macaroni
1/2 small sweet onion, diced
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon dried mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon grated nutmeg
1/4 cup sriracha garlic sauce (this can be adjusted to taste)
1 3/4 cups shredded sharp cheddar cheese
1/3 cup grated parmigiano-reggiano cheese
chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
  • In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the bread crumbs, stirring gently. Turn off the heat, allow the bread crumbs to absorb the butter and reserve.
  • In a large stockpot, bring 2 quarts of salted water to a rolling boil. Add the macaroni noodles and stir. Cook until the noodles are just slightly undercooked, 7 to 8 minutes.
  • While the pasta is cooking, melt the remaining 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to sweat, about 5 minutes. Whisk in the flour. Cook for 2-3 minutes, stirring constantly to avoid lumps. Add 1/2 cup of the milk while whisking. Once the milk has been absorbed by the flour and thickened slightly, add the remainder of the milk, followed by the cream. Add the salt, dried mustard, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.
  • Stir in the Sriracha. Gradually add 1 1/2 cups of the Cheddar while slowly whisking, one handful at a time. Once all the cheese has melted, toss in the cooked macaroni, coating the noodles with the cheese sauce. Transfer the noodles and sauce to the baking dish. Top with the Parmigiano-Reggiano cheese and the remaining 1/4 cup Cheddar cheese. Cover with an even layer of the buttered bread crumbs.
  • Bake, uncovered, until golden brown, 18 t 22 minutes. Allow to sit for 5 minutes so that the molten cheese lava can cool just a touch. Divide into squares, place, and garnish with the parsley.

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