Extremely Creamy Sriracha Macaroni and Cheese

Step 1

Prepare pasta according to package directions - a little on the al dente side. While it’s boiling, melt the butter in a medium saucepan over medium low heat. Sprinkle the flour over the butter, and stir and cook until it’s well blended (this is your roux).

Step 2

Cook the butter and flour, still stirring, about a minute or so to make sure the flour is thoroughly cooked and there’s no raw flour taste.

Step 3

Combine the milk, cream and chicken broth in a liquid measuring cup and (either let come to room temperature, or heat for a few seconds in the microwave until lukewarm,) and slowly pour into the flour mixture, whisking constantly to combine it thoroughly. Continue whisking mixture until it is smooth and well blended. When bubbles start to appear, this is when the sauce will start to thicken. It will take anywhere from 5 to 15 minutes for the sauce to thicken to the right consistency (Now switch to a spoon to stir the roux, and think Elmer's Glue, but a little looser. If you drag a finger across the back of the spoon dipped in the roux, and the line stays crisp and clear, it should be ready). Make sure you do not burn the roux via constant stirring/whisking over medium low heat.

Step 4

Stir in the black pepper, kosher salt, Sriracha, and honey mustard. Remove from heat and stir in the shredded cheese. Keep stirring until the cheese is thoroughly melted and you have a creamy sauce. Taste and season the sauce more if it needs it.

Step 5

Drain the pasta and put back into the pot you cooked it in. Pour the sauce over the pasta and stir together until the pasta is thoroughly coated. Cover with the lid of the saucepan and allow it to sit for a few minutes to absorb the sauce. Serve in bowls topped with some chopped parsley, cilantro or chives, a little more black pepper and pass the Sriracha for those who want more.