Spicy

Sriracha Macaroni and Cheese

This spicy cheddar mac isn’t for timid taste buds.

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Servings: 6

Ingredients

  • 2 1/2 cups (10 ounces) pasta shells, uncooked
  • 1/2 cup Panko bread crumbs
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/3 cups whole milk
  • 1 cup vegetable broth
  • 1/3 cup sriracha sauce
  • 6 scallions, sliced and divided
  • 1 cup (4 ounces) Wisconsin cheddar cheese, grated
  • 1/2 cup (2 ounces) Wisconsin colby-monterey jack cheese
  •   Salt and black pepper to taste

Directions

Bring large pot of salted water to boil. Add shells and cook until tender, but firm to bite, about 8 minutes. Drain and set aside.

Heat broiler. Place breadcrumbs in small bowl; set aside.

Melt butter in large oven-safe skillet or saucepan. Using measuring spoon, transfer 1 tablespoon from pan into breadcrumbs. Toss to coat and set aside.

Add flour to butter in pan; whisk over medium-heat 1 minute. Gradually add milk, broth and sriracha sauce. Bring to boil, whisking constantly, 3 to 5 minutes. Add half the scallions and cook additional 2 minutes. Remove pan from heat. Add cheddar and colby-monterey jack; stir until completely melted.

Mix pasta into sauce, stirring well to coat shells with cheese. Season with salt and pepper.

Heat broiler. Sprinkle macaroni and cheese with breadcrumbs, place under broiler until crumbs are golden brown, about 2 minutes, watching closely to prevent burning. Sprinkle with remaining scallions and serve immediately.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.