Project name:

Extremely Creamy Stovetop Sriracha Macaroni and Cheese

Project description:

Extremely Creamy Stovetop Sriracha Macaroni and Cheese
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25 mintues
Servings Prep Time
4 servings 10 minutes
Cook Time
25 mintues
Extremely Creamy Stovetop Sriracha Macaroni and Cheese
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25 mintues
Servings Prep Time
4 servings 10 minutes
Cook Time
25 mintues
Ingredients
Servings: servings
Instructions
  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 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. Stir until bubbles start to appear, this is when it will start to thicken. This can take anywhere from 5 to 15 minutes until the sauce has thickened 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. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
  5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
  6. 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.
  7. 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
Recipe Notes

* 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.

Adapted from Quick and Easy, Cheap and Healthy, who adapted it from Taste of Home, with my revisions

SOURCE LINK:
Parsley Sage Sweet