Sriracha Macaroni & Cheese
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Item No.
321608
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
321605
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
111317
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1 pound Montebello Conchiglie or Rigatoni, prepared as directed
- 4 Tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1-½ cups whole milk
- 1 cup heavy cream
- ¼ cup Sriracha Aioli
- 2 teaspoons honey
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 4 ounces mild cheddar cheese, grated
- 4 ounces sharp cheddar cheese, grated
- 2 ounces parmesan cheese, grated
- ½ teaspoon salt
- Pepper to taste
Directions
- Preheat oven to 375°F. In a large sauce pan, melt butter over medium heat.
- Once melted, add flour and stir until a smooth paste is formed. Slowly pour in milk and cream, and whisk continuously until smooth. Bring to boil.
- Continue to stir until the sauce has thickened. Add aioli, honey, garlic powder, and onion powder. Stir in ¾ of the each cheese and stir until melted. Add salt and pepper to taste.
- Stir in prepared pasta. Pour into baking dish and top with remaining cheese.
- Bake for 15-20 minutes until the sides are bubbling and the top is melted and slightly browned.
