Wednesday, July 25, 2012

Sriracha Mac and Cheese

Every once in a while I remember that I have a ton of cookbooks with those little Post-It flags marking the recipes that I want to make. I have a horrible habit of just using magazines, the internet or my reader and forgetting all about my shelf of cookbooks.

I'd been craving Sriracha and I needed a meatless recipe for my weekly menu. I immediately remembered a mac and cheese recipe I read in The Sriracha Cookbook and knew it would be perfect to make.



Sriracha Mac and Cheese
Source: The Sriracha Cookbook
Servings: 6-8
Printer Friendly 

Ingredients:
    • 8 oz. elbow macaroni
    • 1 stick unsalted butter, divided
    • 1 cup Panko breadcrumbs
    • 1 small onion, diced
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 1 cup cream
    • 1 tsp. dry mustard
    • 1/2 tsp. ground nutmeg
    • 1/4 cup Sriracha
    • 1 1/2 cups sharp Cheddar cheese, shredded
    • 1/2 cup Parmesan cheese, grated
    • salt and pepper

Directions:
1. Preheat the oven to 400 degrees. Spray casserole dishes or ramekins with non-stick cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add elbows and cook according to package directions for al dente. Drain and set aside.
3. Place 4 tbsp. of the unsalted butter in a microwave-safe dish. Cover with a paper towel and microwave for 30-45 seconds or until butter has melted. Stir in the Panko. Set aside.
4. Melt the remaining 4 tbsp. of butter in a deep saucepan over medium heat. Then add the onion and cook for 5 minutes, stirring occasionally. Whisk in the flour and cook for 2-3 minutes while stirring constantly.
5. Slowly whisk in the milk then the cream. Stir in the mustard and nutmeg. Bring to a simmer and simmer for 5 minutes.
6. Remove the saucepan from the heat and stir in the Sriracha. Once combined add in the cheeses while stirring until melted. Return to low heat if necessary to continue melting cheese.
7. Add the drained pasta to the cheese mixture and toss to coat. Transfer to the casserole dishes or ramekins. Sprinkle with the buttered breadcrumbs.
8. Bake for 20-25 minutes or until golden brown. Let rest for 5 minutes before serving. Season with salt and pepper to taste.

I found this to be a little bit too liquidy for my mac and cheese liking. I think using only 2 cups of milk/cream would have been just right. I plan to try this again with 1 cup cream and 1 cup milk. The spice factor was definitely there. If you're not a huge spice fan, I'd reduce the Sriracha by at least half.

5 comments:

  1. Yum! This looks great but I think I'd reduce the Sriracha a bit for myself-that stuff is hot! (but delicious)

    ReplyDelete
    Replies
    1. Yeah it was definitely hotter than I expected.

      Delete
  2. What a fantastic version of mac and cheese! We love sriracha!

    ReplyDelete
  3. This looks awesome! I will have to try this asap!

    ReplyDelete
  4. Came across this in your Top 12 post...I'm so adding this to my list to make!

    ReplyDelete