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Sriracha Mac and Cheese

I know I’ve shared my love of Pinterest with y’all before but in case I hadn’t impressed it upon you before, I have a problem. Probably 75% of my recipes come from there.

While I browse the bajillion (don’t worry, that just became a word) different recipes, I run across an overwhelming amount of mac and cheese recipes. Buffalo Chicken Mac and Cheese, Roasted Garlic Mac and Cheese and Jalapeno Popper Mac and Cheese just to name a few. And you better believe that last one is on my list of recipes to make soon.

Have I mentioned I love mac and cheese? It just screams comfort to me. I’m typically a Shells and Cheese kind of girl but that cheese is incredibly processed and just…gross if you think about it.

In addition to my love of mac and cheese, I think I’ve also shared my love of Sriracha with y’all before. Like, I love it so much that I tried to put some on a piece of bread the other night while dinner to be finished and Tyler stopped me and goes “No, no way. This is where I put my foot down.” It just tastes so good!

Anyway, mac and cheese for me isn’t complete without Sriracha so I figured, “Why not combine the two?”

So I did.

Sriracha Mac and Cheese

  • 16 oz shells pasta
  • 1 1/2 cups half and half
  • 2 cups mac and cheese blend cheese (sharp cheddar, american and swiss)
  • 1 tablespoon garlic powder
  • 4 tablespoons Sriracha
  • 1/2 stick of butter
  • 3/4 cup panko bread crumbs
  • salt and pepper to taste

Cook pasta according to package directions until al dente.

Preheat oven to 375.

After draining pasta, add back into the pot. Add half and half, 1 1/2 cups of cheese, garlic powder, Sriracha and butter and stir to fully combine. Adjust to seasonings to taste.

Pour into a greased baking dish and top mac and cheese with remaining cheese and panko bread crumbs.

Bake for 20 minutes or until cheese and bread crumbs are golden brown.

I read over the mac and cheese recipe on the back of the Mac and Cheese mix I bought and it called for 4 cups of cheese. FOUR CUPS OF CHEESE! And sour cream. AND heavy cream.

While that sounds incredible, my arteries started clogging at the thought of it so I cut it back. Trust me, I love cheese with the best of them and this was just right.

If I had to describe this in one word, it would be: Delicious. Now you need to make it. Go on, get moving!

4 responses »

  1. it is such a strange yet delicious combination

  2. yum… looks goos!

  3. Pingback: The Importance of Moderation « Spicy Richmond

  4. Pingback: Sriracha Egg Breakfast « Spicy Richmond

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