I hate to admit it but until I was twelve years old, I always thought Mac and Cheese came out of a box. My mother wasn’t huge on the whole cheese and pasta thing but when she was short on time, that little blue box would come out of the cupboard. Fast-forward to now and I cringe at the sight of the orange powder. It’s screams chemically processed. Plus homemade mac and cheese is so easy!
This Sriracha Mac and Cheese with Roasted Garlic is my new favorite. It’s so creamy but with half the fat thanks to low fat milk and low fat yogurt. Then you get a kick from the sriracha. Oh man, there are no words! Also, you can’t forget about the roasted garlic. It adds a sweet earthiness to the dish. I have a feeling this mac and cheese will convert you to the homemade side of life. Enjoy!
- 1 head of garlic
- 3 cups of medium shell pasta
- 2 tablespoons butter
- ¼ cup all purpose flour
- 1 cup milk
- ½ cup low fat plain yogurt
- 1¾ cup sharp cheddar
- 2 tablespoons sriracha
- 4 roasted garlic cloves
- 1 cup panko bread crumbs
- 1 teaspoon sriracha
- 2 roasted garlic cloves
- Preheat oven to 400 degrees F.
- Cut off top part of garlic head, drizzle with olive oil and wrap in foil. Roast for 40 minutes. Set aside and let cool.
- In a large pot, boil water and add in pasta. Cook for 2 minutes less than package directions. Drain and dump into a bowl. Set aside.
- Reduce oven to 375 degrees.
- In a large nonstick pan, melt butter over medium heat. Once melted, whisk in flour for about 1 minute. Add in milk and yogurt. Continue to whisk until the mixture starts to thicken, about 5 minutes. Remove from heat
- Dump in cheese, sriracha and four roasted garlic cloves, smashed. Stir until a uniform sauce emerges.
- Fold the pasta into the cheese sauce. Then pour into either a baking dish or 2 large ramekins.
- In a separate bowl, mix together panko bread crumbs with garlic cloves and sriracha.
- Sprinkle over mac and cheese. Bake for about 30 minutes or until topping browns.
Loosely based off this recipe