Creamy Sriracha Pasta Bake
Mac & cheese meets hot sauce in this creamy Sriracha pasta bake. For obvious reasons, this is my favorite recipe of those that I developed for this week.
I’m a pasta-lover. Odds are you are too. And most people love a creamy, cheese bechamel sauce. So a creamy pasta bake with spicy Sriracha sauce just seemed fitting. And considering that comfort food season is right around the corner, a creamy baked pasta kicks it off in a hurry. I am so excited for fall flavors, soups and stews, pumpkin and apples!
The pasta bake was very simple, full of flavor and oh-so creamy. I used simple cheeses and made a thick, creamy sauce, added the Sriracha, poured it over pasta and baked it with some panko on top. The panko browns to add a nice crunch in contrast to the creamy cheese sauce!
Creamy Sriracha Pasta Bake Recipe
Yield: 4 healthy servings
Prep Time: 20
Cook Time: 15
All of the traditional cheesy flavors of creamy mac & cheese baked with one spicy addition: Sriracha sauce!
1 pound bowtie pasta (or your favorite pasta)
2 Tbs. butter
2 Tbs. flour
2 cups milk
1/4 tsp. nutmeg
1/2 tsp. dried oregano
3/4 cup (6 ounces) sharp white cheddar cheese, shredded + 1/4 cup for topping
1/2 cup (4 ounces) grated Parmesan cheese + 1/4 cup for topping
1/4 cup (2 ounces) Colby Jack cheese, shredded
1/4 cup Sriracha sauce
1 cup Panko breadcrumbs
Preheat oven to 375 degrees. Cook pasta according to package directions. Spray a 9x9 baking dish with non-stick cooking spray.
While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly, add the flour. Whisk, creating a roux and cook until the mixture is blended and golden brown (2-3 minutes) Stream in the milk, stirring constantly, and bring to a boil. Continue stirring until milk thickens. Stir in the nutmeg, oregano and grated cheeses and continue to stir until mixture is smooth. Stir in the Sriracha sauce one tablespoon at a time until the sauce reaches your desired heat level. I used a quarter-cup but you can use less or more as necessary. Season with salt and pepper if needed.
Add pasta to the casserole dish and add in cheese/Sriracha mixture and mix thoroughly. Mix the breadcrumbs with the additional cheddar cheese and Parmesan cheese. Spread the breadcrumb/cheese mixture evenly on top of the pasta. Bake for 25 minutes. I cover it for about 10 and then uncover for 15 so that the breadcrumbs don’t burn.
Sriracha Week will conclude tomorrow with one last simple Sriracha recipe, along with a roundup of some favorites from around the web! If you have a Sriracha recipe, feel free to share!