Sriracha Mac and Cheese

by Rebekahcooked up on March 1, 2017

Boy howdy, it has been a week (“Lemon, it’s Tuesday.”)

But seriously, one week ago I was doing a routine workout and pulled something in my back. It has been hurting like whoa for a week, but today is the first day that I feel nearly almost better. I am having dance parties in my kitchen every hour on the hour to make sure I stay loose. Also cava.

Stovetop Mega Creamy Sriracha Mac and Cheese | PDXfoodlove

That awful back pain has kept me from doing a lot of stuff I normally do. For the first half of the week I couldn’t reach to tie my shoes, so needless to say I wasn’t doing too much else. Dave took such good care of me. While I attempted to stretch out, he made dinner, did the dishes and a host of other things. I eventually made it to the dinner table. I’m so glad that I am almost back to normal. Those of you who know me personally or have followed me a while know that I looove my workouts. It’s killing my soul to not be able to go running when we get a 50 degree blue sky day in February (like today).

Stovetop Mega Creamy Sriracha Mac and Cheese | PDXfoodlove

Feeling suuuuuuuper crappy of course affected how much I did in the kitchen. But today I actually felt like cooking! I decided to celebrate by making a pan of my favorite mac and cheese. I’ve definitely posted photos of it before, but I haven’t put the recipe on the blog yet. Here are they key components:

  • Sharp cheddar
  • Super thick sauce thanks to a roux
  • A little bit of spiciness

Stovetop Mega Creamy Sriracha Mac and Cheese | PDXfoodlove

On days when you’re feeling down, or days when you’re feeling great, make yourself a bowl of this goodness. I am pretty sure it heals back pain, but it also heals the soul (who needs chicken soup, anyway… ) And if you really must, you can skip the sriracha.

Mega Creamy Sriracha Mac and Cheese

Mega Creamy Sriracha Mac and Cheese


  • 1/2 lb. pasta, such as macaroni or penne
  • 3 Tbsp. butter
  • 1 Tbsp. all purpose flour
  • 2 cups milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 tsp. kosher or sea salt
  • 1/4 tsp. turmeric
  • 1/2 to 1 tsp. sriracha
  • 1/2 tsp. chili powder


  1. Cook pasta according to package directions and drain. Do not rinse, but set aside.
  2. In a saucepan, melt butter gently and then whisk in flour. Cook for about two minutes, then whisk in milk and cook for about five minutes, or until visibly thickened.
  3. Remove from heat and whisk in cheese, salt, turmeric, sriracha and chili powder.
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