Four-Alarm Baked Mac and Cheese

You know how decadently reckless it feels to spoon frosting from the bowl? Same applies here. Sometimes, you just need to skip the topping and baking and eat it straight up from the stovetop.

By | January 20, 2016

Instructions

Ingredients
Baking spray
1 pound (450g) elbow macaroni
4 cups, or 1 quart (950ml/32fl oz) milk
1/2 cup (120ml/4fl oz) sriracha
6 tablespoons (85g/3oz) unsalted butter, divided (3/4 stick)
1/2 cup (60g/2oz) all-purpose flour
3 cups (230g/12oz) gruyere, grated
2 cups (225g/8oz) extra-sharp cheddar, grated
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg

Panko Topping
2 tablespoons unsalted butter
2 tablespoons sriracha
1 1/2 cups (170g/6oz) panko (Japanese breadcrumbs)

1. Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch (23 x 33cm) baking dish with baking spray and set aside.

2. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions, or until al dente. Drain well.

3. Heat the milk and sriracha in a medium saucepan over medium heat until hot, but not boiling.

4. Melt the butter in a large saucepan over medium heat. Whisk in the flour, then reduce the heat to low and cook for 2 minutes, stirring constantly. While whisking, add the hot sriracha milk and cook, whisking constantly, for another 4 minutes, or until thickened and smooth.

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