For a spicy twist on a Thanksgiving classic, I’m adding Dean’s Sriracha Dip to my classic baked macaroni and cheese recipe. It adds just the right amount of creaminess with a little spice. It’s the kind of heat that makes you you want to keep eating it vs. burning your taste buds off. Feel free to add more or less Sriracha sauce or serve extra on the side.
Baked Sriracha Mac and Cheese
12 oz elbow or shell pasta, prepared according to directions
2 tbsp butter
2 tbsp flour
2 c milk
2 c sharp cheddar cheese, grated
1/4 c Dean’s Sriracha Dip
2 tsp Sriracha sauce
Salt and pepper
1/2 c sharp cheddar cheese, grated
1/4 c bread crumbs
1 tbsp butter
Preheat oven to 350 degrees.
In a medium-sized pot, melt butter and whisk in flour. Cook for about five minutes until a light roux develops. Stir in milk and simmer over medium heat until thickened. Remove from heat and stir in 2 cups of grated sharp cheddar cheese, Dean’s Sriracha dip and Sriracha sauce. Fold cooked pasted into cheese sauce. Pour mac and cheese into a buttered casserole dish. Top with remaining 1/2 cup of grated cheese and bread crumbs. Dot top with butter. Bake until golden brown and crisp on top, about 30 minutes.
Note: This post is brought to you in partnership with Dean’s Dip though all thoughts, photos and recipes are my own. Thanks for supporting our sponsors that help keep us going!
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