This recipe was originally inspired by one I spied on Pinterest that was originally posted on a site called Bake Your Day, but when it came time to cook, I got lazy and decided not to bother printing the recipe (though I’m sure it’s great!) and just wing it based on the idea of a cheesy mac with a sriracha kick. Luckily for the fam and I, winging it totally worked tonight. Below is my modified version of the recipe.
Baked Sriracha Mac & Cheese
What you need:
- 1 lb. bow tie pasta
- 2 T. butter
- 2 T. flour
- 3 c. nonfat milk
- 1/4 tsp. nutmeg
- 2/3 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 c. grated sharp cheddar
- 1.5 c. grated colby jack
- 1/2 c. shredded parmesan
- 1/4 c. sriracha (rooster) sauce (found in the Asian foods section of your grocery store)
- 1/2 c. panko bread crumbs
- garlic salt (optional, to taste)
- 2 tsp. olive oil
What to do:
- Prepare the pasta as directed on the package to al dente. Drain and set aside. Preheat the oven to 375.
- Meanwhile, melt the butter in a heavy bottomed sauce pan over medium heat. Once melted, sprinkle in the flour and whisk constantly until very lightly brown.
- Turn the heat to low-medium then slowly pour in the milk, whisking slowly while you pour. Allow the milk mixture to slowly simmer until slightly thickened (about 5-7 minutes). Be careful, if the thickening is not happening, turn the heat up ever so gradually. Using nonfat milk keeps the calories down a little, but if nonfat milk is overheated, it will “break” or curdle. (Not harmful to eat, but a texture nightmare.)
- Once the milk mixture has thickened slightly, add the nutmeg, salt and pepper, the cheddar, 1 c. of the colby jack and 1/4 c. of the parmesan cheese as well as the sriracha. Whisk to blend.
- Toss the pasta in the sauce to coat.
- Mix the panko, remaining parmesan, olive oil and a few dashes of garlic salt (if desired) in a small bowl with a fork.
- Place the pasta in a shallow, rectangular baking dish.
- Sprinkle the remaining colby jack then panko mixture evenly over the pasta.
- Bake at 375 degrees for 15-20 minutes or until the topping is golden brown and the cheese has melted.
Allow to stand 5 minutes before serving. Enjoy! (Serves 6-8)