Victoria's Kitchen

Sriracha Macaroni & Cheese

This is, without a shadow of a doubt, the most delicious macaroni and cheese recipe you’ll ever find. It comes from this speciality cookbook all about Mac and cheese: HYPERLINK.

It could serve 4 people who like to eat in moderation, or two people who are comfortable with not moving for the rest of the night and not looking to impress anyone. Christian and I were of course, the latter #noregrets.

The concept of Mac and cheese night was born when I attempted to make my own Mac and cheese recipe and wound up with something edible at best. Christian introduced me to this gem of a recipe and I’m a changed woman.

Sriracha Macaroni & Cheese
Serves 2
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Cook Time
1 hr
Cook Time
1 hr
  1. 3 cups whole milk
  2. 1/2 cup unsalted butter
  3. 1/2 cup flour
  4. 2 tsp kosher salt or 1 teaspoons table salt
  5. 1/2 lb macaroni
  6. 1 tbsp minced fresh ginger
  7. 2.5 tbsp unsalted butter, at room temperature
  8. 2 cups cheddar cheese, grated
  9. 2 tbsp sriracha
  10. 1 cup sliced green onions (green and light white parts only)
  11. 1/2 cup panko
  1. Preheat the oven to 400f/220c.
  2. Cook the pasta in salted water until a little less than al dente. Drain, rinse with cold water, and drain again.
  3. Mash together the ginger and butter in a small bowl until fully combined, set aside.
  4. Heat the milk in a pot over medium heat until it just starts to bubble, but don't let it boil. Remove from the heat and set aside.
  5. Heat the butter over medium heat in a separate pot. Once the butter has melted, add the flour and whisk constantly until the mixture turns light brown (roughly 3 minutes). Remove from the heat.
  6. Slowly pour the warm milk, about 1 cup at a time, into the butter flour mixture, whisking constantly.
  7. Once the milk has been added, put the pot back on the medium heat and continue to whisk constantly. The sauce should thicken- if it doesn't slide off a spoon dipped in, it's ready.
  8. Add the sauce, cheese and ginger butter to a large pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the sriracha and the cooked pasta and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes. Add the green onions and stir to fully combine.
  9. Pour the mixture into a 14 inch casserole pan and sprinkle with Panko. Bake 20 minutes.
  10. Serve topped with more sriracha!
Victoria's Kitchen

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