Ingredients for Baked Mac N Cheese Sriracha
- 8 tablespoons Unsalted Butter
- Desired amount Panko Breadcrumbs
- Desired amount Elbow Macaroni
- Desired amount Sweet Onion, chopped
- Desired amount All Purpose Flour
- 1/2 cup Whole Milk
- Desired amount Heavy Cream
- To taste Kosher Salt
- Desired amount Dried Mustard
- To taste Fresh Ground Black Pepper
- Desired amount Nutmeg
- Garlic Sauce
- 2 cups Sharp Cheddar Cheese
- Desired amount grated Parmigiano Reggiano Cheese
- Desired amount Fresh Flat Leaf Parsley, for garnish
- For lightly greasing, Nonstick cooking spray
- 2 quarts Salted Water
- To taste Sriracha
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How to Make Baked Mac N Cheese Sriracha
- Preheat oven to 400°F (200°C). Lightly grease a 2-quart casserole dish with nonstick cooking spray.
- In a medium bowl, melt 4 tablespoons of butter. Add bread crumbs and stir to combine. Set aside.
- Bring 2 quarts of salted water to a boil in a large pot. Add macaroni and cook until slightly undercooked (7-8 minutes). Drain.
- While pasta cooks, melt remaining 4 tablespoons of butter in a large saucepan over medium heat. Add chopped onion and cook until softened (about 5 minutes).
- Whisk in flour and cook for 2-3 minutes, stirring constantly. Gradually whisk in 1/2 cup of milk until smooth.
- Add remaining milk and heavy cream. Stir in salt, dry mustard, pepper, nutmeg, and sriracha. Simmer for 5 minutes, stirring occasionally.
- Reduce heat to low. Gradually add 1 1/2 cups cheddar cheese, whisking until melted and smooth.
- Stir in cooked macaroni until well coated.
- Pour macaroni and cheese mixture into prepared casserole dish.
- Top with remaining 1/2 cup cheddar cheese and grated parmigiano-reggiano cheese.
- Sprinkle with reserved buttered bread crumbs.
- Bake uncovered for 18-22 minutes, or until golden brown and bubbly.
- Let stand for 5 minutes before serving. Garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
142g
Carbs
17g
