I had a huge craving for mac and cheese. It is one of my favorite foods ever but I rarely have it..it’s a big treat for me. I should probably start making it more often. This was AMAZING. The spicy sriracha with the rich creamy mac and cheese and scallions on top was the best combination. And when adding bacon to anything, you really can’t go wrong. Let’s be serious.
2 1/2 c. whole wheat elbow pasta, cooked (1-2 min. slightly underdone..it will keep cooking in oven)
4 oz. havarti cheese, freshly grated
6 oz. sharp white cheddar, freshly grated
3 T. unsalted butter
3 T. flour
2 c. whole milk
1/4 c. half and half
1 jalapeño, finely chopped
2 T. sriracha
6-7 slices bacon, cooked and crumbled
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. panko breadcrumbs
drizzle of olive oil
2-3 scallions, thinly sliced
Preheat oven to 375℉.
Begin by making the cheese sauce. Heat a saucepan over medium heat. Add butter, and once melted, add flour. Whisk together to create a roux and smooth out any lumps. Cook for 1-2 minutes until golden. Slowly whisk in milk and half and half, stirring out any lumps, and increase heat to high. Cook for 3-4 minutes to thicken, whisking frequently. Once thickened, remove from heat and stir in grated cheeses, sriracha, jalapeño, salt, and pepper.
In a large bowl, stir together pasta and cheese sauce until coated, and stir in bacon. Transfer to a buttered casserole dish and top with panko breadcrumbs. Drizzle top lightly with olive oil. Bake for 20-25 minutes, or until top is golden and cheese is bubbly. Let cool for 5-10 minutes before serving. Portion into bowls and top with scallions and another drizzle of sriracha if desired. Dig in.
I want to dive into this dish right now.