Mac and cheese is quite possibly one of my favorite comfort foods. And hot sauce? Hot sauce is my best friend. This sriracha mac and cheese has it all.
For many of you, autumn has arrived and pumpkin spice everything is everywhere. Leaves are probably turning all of those pretty fall colors. But in San Francisco? It’s summertime! For about 2-3 months out of the year, we get some warmth and sun in this foggy city. And even though I’m soaking it up while it lasts, I’m starting to crave those cold weather comfort foods. Ergo, sriracha mac and cheese.
Sriracha is added into the cheesy béchamel sauce and then extra hot suace is also drizzled on top right before serving. Spicy perfection!
I got this idea from my friend Cassie who is awesome at whipping up great meals. She invited a huge group of us over and made multiple batches of this good stuff. It was so delicious that I had to make some myself. The subtle sweetness from the green onions rounds out the spicy kick in the sauce. But I also threw in a diced jalapeño for good measure.
This recipe calls for whole wheat macaroni but that’s only because I predicted that I would be eating a lot of the dish myself (which I did!) and I didn’t want to feel THAT guilty. Of course, if you’re not a fan of whole wheat, regular macaroni will work perfectly.
Hot sauce. Cheese. Crispy bread crumb topping, More hot sauce. More cheese. Pasta.
I mean, what else is there to say? :) Happy Friday!
- 1 Lb whole wheat elbow macaroni (can use regular elbow macaroni if you’d like)
- 3 Tablespoons unsalted butter
- 3 Tablespoons All-Purpose flour
- 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
- 4-5 Tablespoons Sriracha hot sauce (3 if you want it milder)
- 1 Cup green onions, sliced
- 3 Cups of shredded sharp white cheddar cheese (I got a 12oz bag and it was the perfect amount). Extra is always encouraged though :)
- 1/2 Cup panko bread crumbs
- 1/2 Cup plain bread crumbs
- 2 Tablespoons butter
- Sriracha hot sauce
- Sliced green onions
- Cook the pasta about 1-2 minutes less according to the package (the pasta will finish cooking in the oven). Drain the pasta and 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 the heat up 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. (Add more or less sriracha to your liking–remember you will also top off the dish with more sriracha!).
- Remove from heat and mix in 3 cups of cheese, 1 cup at a time. Then stir in the green onions.
- Put the pasta into a 9×13 in baking dish and then pour the cheese sauce over it. Incorporate everything together with a spoon.
- Mix the panko and plain bread crumbs together in a bowl. In a separate bowl, melt 2 tablespoons of butter and then pour over the breadcrumbs. Mix well and then spread evenly across the top of the pasta and cheese.
- Place baking dish in the oven and bake for about 25-30 minutes, or until the mixture is bubbly and the bread crumbs start to turn golden.
- Drizzle extra sriracha and sprinkle some green onions over each plate before serving.