Extremely Creamy Sriracha Macaroni and Cheese
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Cook time: 
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Yield: 2 to 4 servings
In this Sriracha macaroni and cheese, the milk is cut with chicken stock or broth which adds even more flavor!
  • ½ lb small sturdy pasta (such as Macaroni, Rotelli or the like) I used Rotelli.
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • ¾ cup milk - room temperature
  • ½ cup heavy cream - room temperature
  • ⅔ cup chicken broth
  • 1 tablespoon honey mustard*
  • ¼ cup Sriracha sauce (more or less, depending on how spicy you like it), or Buffalo Sauce!
  • a large pinch of kosher salt to taste
  • freshly ground black pepper to taste
  • 4 cups really good mild, medium, or sharp shredded cheddar cheese**
  • Chopped parsley or cilantro or chives
  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 (either let come to room temperature, or heat for a few seconds in the microwave until lukewarm,) and slowly pour into the flour mixture, whisking constantly to combine it thoroughly. Continue whisking 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 (Now switch to a spoon to stir the roux, and think Elmer's Glue, but a little looser. If you drag a finger across the back of the spoon dipped in the roux, and the line stays crisp and clear, it should be ready). Make sure you do not burn the roux via constant stirring/whisking over medium low heat.
  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, cilantro 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. If you want it really spicy, make it with 2 cups cheddar plus 2 cups jalapeno jack cheese!
Recipe by parsley sage sweet at https://parsleysagesweet.com/2012/06/04/extremely-creamy-stove-top-sriracha-macaroni-and-cheese-for-src/