There are few indulgences in this life that are more comforting, satisfying, and dangerously irresistible than homemade mac and cheese. It's rare that I go down this treacherous path because we simply cannot stop eating it. Martha's recipe has been our favorite for years... until now.
Yeah, I said it. Sorry M-Stew.
This mac and cheese is beyond heavenly. It's got just the right amount of spice from the sriracha, and a little something from that fresh ginger that makes it absolute perfection. It's a game changer. I can't sing its praises enough!
Bonus: while most mac and cheese recipes feed an army, and that is sometimes necessary, I've adapted this recipe down to just 2 normal human servings. My waistline appreciates this.
Sriracha Mac & Cheese (adapted from Shutterbean)
1 1/2 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/3 lb. small pasta (I used bowties)
1 1/2 teaspoons minced fresh ginger
1 1/4 tablespoons unsalted butter
1 cup grated sharp white cheddar cheese
1 1/2 tablespoons sriracha, plus more for serving
1/3 cup panko breadcrumbs
Preheat oven to 400 degrees F. Butter a small baking dish (I used a 6-inch round dish; a 9x5 bread loaf pan would also work well.) Bring a large pot of water to a boil. Salt, then add pasta and cook about 1 minute less than suggested on the package.
Heat the milk in a pot over medium heat for 3-4 minutes (don't let it boil). Remove from heat.
Heat the butter in a separate pot over medium heat. When the butter has just melted, add the flour and whisk constantly for about 3 minutes, until light brown. Remove from heat.
Slowly pour in the warm milk into the flour mixture, whisking constantly. Set the pot back over medium heat and continue to whisk constantly, until the mixture is thick and silky. (To test the consistency, dip a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide right off, it's ready!) Remove from heat and stir in the salt, cheese, ginger, butter, and sriracha.
Your pasta should be ready now. Drain, rinse with cold water, and then add to the pot with the cheese sauce and stir to combine everything.
Pour the cheesy, saucy pasta into your prepared pan and sprinkle the top with panko. Bake for 15-20 minutes, until the topping is turning golden and everything is hot and bubbly. Remove from oven and let stand for 5-10 minutes. Spoon into bowls, drizzle with more sriracha, and indulge.