Extremely Creamy Sriracha Macaroni and Cheese
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Adapted from Quick and Easy, Cheap and Healthy, who adapted it from Taste of Home, with my revisions
  • ½ lb small sturdy pasta (such as Macaroni, Rotini or the like) I used Rotelli, which is larger
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • ¾ cup milk
  • ½ cup heavy cream
  • ⅔ cup chicken broth
  • 1 tablespoon honey mustard*
  • ¼ cup sriracha sauce (more or less, depending on how spicy you like it)
  • a large pinch of kosher salt
  • freshly ground black pepper
  • 3½ cups really good mild, medium, or sharp shredded cheddar cheese**
  1. Prepare pasta according to package directions - a little on the al dente side. While it’s boiling, melt the butter in a medium saucepan over medium low heat. Sprinkle the flour over the butter, and stir and cook until it’s well blended (this is your roux).
  2. Cook the butter and flour, still stirring, about a minute or so to make sure the flour is thoroughly cooked and there’s no raw flour taste.
  3. Combine the milk, cream and chicken broth in a liquid measuring cup, and slowly pour into the flour mixture, stirring all the while to combine it thoroughly. Continue stirring mixture until it is smooth and well blended. When bubbles start to appear, this is when the sauce will start to thicken. It will take anywhere from 5 to 15 minutes for the sauce to thicken to the right consistency (think Elmer's Glue, but a little looser. If you drag a finger across the back of a spoon dipped in the sauce, and the line stays crisp and clear - it should be ready).
  4. Stir in the black pepper, kosher salt, Sriracha, and honey mustard. Remove from heat and stir in the shredded cheese. Keep stirring until the cheese is thoroughly melted and you have a creamy sauce. Taste and season the sauce more if it needs it.
  5. Drain the pasta and put back into the pot you cooked it in. Pour the sauce over the pasta and stir together until the pasta is thoroughly coated. Cover with the lid of the saucepan and allow it to sit for a few minutes to absorb the sauce. Serve in bowls topped with some chopped parsley or chives, a little more black pepper and pass the Sriracha for those who want more.
* If you don't have honey mustard on hand, mix together two teaspoons mustard plus one teaspoon honey.
** Try a combination of your favorite cheeses, if you like. Also, I made this with 4 cups of cheese to make it it even cheesier, and helloooo, I'm hooked forever.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2012/06/04/extremely-creamy-stove-top-sriracha-macaroni-and-cheese-for-src/