Do you ever read The Oatmeal? Cartoonist Matthew Inman has a knack for putting into words (and illustrating) what sane humans are really thinking. One of my favorites is his love letter to Sriracha sauce http://theoatmeal.com/comics/sriracha. He’s definitely right- it makes EVERYTHING taste better- even macaroni and cheese!
(BTW- I make a LOT of versions of mac’n'cheese, and this Epicurious recipe is, hands down, the best one I have ever tasted. Wine Guy agrees)
- 3 tbsp butter
- 4 shallots, finely diced
- 8 oz small elbow macaroni (2 cups)
- 1 1/4 c half and half
- 3 tsps Sriracha sauce
- 8 oz coarsely grated sharp cheddar cheese
- 1 1/2 tablespoons all purpose flour
- 5 oz crumbled soft fresh goat cheese
Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.
Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.
Serves: 6; Time: About an hour