Rooster sauce and cheese? Yes please…
The spicy garlic flavor of Sriracha hot sauce pairs nicely with cheesy mac and cheese. This recipe double dips on Sriracha: The Rooster sauce is in the cheese mixture and Sriracha powder is sprinkled atop the mac and cheese after cooking.
You can pick up McCormick Sriracha powder or, if you’re in the creative cooking zone, try your hand at making your own. All it takes is the hot sauce, a baking pan, an oven, and time. It’s our favorite hot sauce hack ever, and you’ll find yourself using that spice blend all the time on eggs, popcorn, meats, and more.
Like spicy mac and cheese recipes? Take a look at some of our options from our spicy recipe index. Our bacon jalapeño mac and cheese adds that salty crunch that only bacon can give to the mix. Or for a popper twist, try this jalapeño popper mac and cheese. It’s all good popper things rolled into a delicious pasta dish.
- 1 pound penne pasta approximately 1/2 typical cooking time, cooked very al dente
- 2 1/2 cups cheddar cheese plus optional: 1 cup additional cheese, to top, shredded
- 2 1/2 cups milk
- 1 large egg
- 1/2 cup cream cheese
- 2 tablespoons butter melted
- 1/4 cup Sriracha sauce
- 2/3 cups panko breadcrumb
- Sriracha powder optional
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the milk, butter, egg, cheddar cheese, cream cheese, and Sriracha sauce. Mix thoroughly.
- Place the penne pasta in a casserole or baking dish, then pour the cheese and Sriracha mix over top. Lightly stir to allow the mix to cover all areas of pasta.
- Sprinkle the panko bread crumbs atop the mac and cheese. Sprinkle the remaining cheddar cheese (optional) on top of the bread crumbs.
- Cook the mac and cheese for approximately 45 minutes, then remove from heat. Sprinkle with Sriracha powder, then serve.