Food and the City: sriracha mac n' cheese Yum

May 02, 2013

sriracha mac n' cheese


Its Cinco De Mayo this weekend, and you need something spicy in your face. We know thats probably really superficial to say, but really. You need something spicy in your face. Maybe with a margarita to wash it all down?


This is in no way an authentic mexican dish or anything. Like in no way. In fact, I think sriracha comes from thailand, but(!), that doesn't change how much of a freakin great punch in the face of flavor it can be and we're just thinking you should maybe use Cinco De Mayo as an excuse to shove your face in it, thats all. 

Make it.


Sriracha Mac n' Cheese

1/2 lb Pasta 
3 1/2 cups Shredded Cheddar Cheese
2 cups Panko breadcrumbs 
3 tablespoons melted butter
1 tablespoon unmelted butter
1 Egg
1/2 cup Milk
4 T Sriracha Sauce
1/2 t Red pepper flakes 
Green Onions for garnish

Preheat oven to 350.
Boil and pot of water to cook your pasta and grease a standard sized baking dish. Cook until al dente, drain and set aside. In a bowl combined panko breadcrumbs, 1/2 the amount of cheese, half of your sriracha sauce, and your melted butter. Mix to combined, then add half of the amount to the bottom of your baking dish.

Add cooked pasta to a separate bowl, and add in the rest of your cheese as well as your red pepper, the rest of your sriracha sauce and your unmelted butter. Mix to combined, then crack in your egg and add in your milk. Give it a good mix to make sure everything is evenly coated. Add it all to your baking dish and top off with your remaining panko mixture. Lightly spray the top with cooking spray and bake in the oven for 25 minutes.

Allow to cool for 5 minutes, top with green onions then slice up and serve!