Look for the seal.

Sriracha Mac



– 1/4 cup plus 2 tablespoons minced ginger – 15 tablespoons (7 1/2 ounces) Real California unsalted butter, at room temperature – One recipe Mac Sauce (page 000), warm – 12 cups grated Real California Havarti cheese – 3/4 cup Sriracha – 3 pounds large elbow macaroni, cooked and drained well – 4 1/2 cups (about 12 bunches) sliced scallions, white and light green portion only – 3 cups panko (Japanese bread crumbs) Mac Sauce: – 12 cups Real California whole milk – 2 cups (1 pound/4 sticks) Real California unsalted butter – 2 cups all-purpose flour – 2 tablespoons plus 2 teaspoons kosher salt
Find real california milk products near you
Find & Buy


Position a rack in the center of the oven and preheat to 400°F.

Butter a large hotel pan, smaller baking dishes, or individual gratins.

In a small bowl, mash together the ginger and the butter, until completely combined.

Melt the ginger butter in a large stockpot over medium heat. Pour in the sauce, whisking to combine with the butter, and then stir in the cheese. When just melted, add the Sriracha, followed by the macaroni and the scallions. Continue to stir until the macaroni is completely coated in the sauce. (Alternately, the macaroni can be divided, as needed, between hotel pans and coated with the sauce.)

The Sriracha Mac can be baked at this point or made a day or two ahead and then baked.

Transfer to the baking vessel of choice and sprinkle the panko over the top. Bake until warmed through in the center (baking time will vary depending on the pan/dish it is baked in). If the panko begins to darken too quickly, lay a piece of aluminum foil over the top.

Mac Sauce:

Makes about 14 cups

The sauce can be made a day or two ahead, but will thicken. If necessary add some milk to the sauce as it melts to reach the desired consistency.

Heat the milk in a large saucepan/small stockpot over medium heat to just below a simmer, when bubbles are just beginning to come to the surface. Remove from the heat.

Melt the butter in a medium stockpot over medium heat and whisk in the flour. Continue to whisk until the mixture is light brown, about 3 minutes. Remove from the heat and slowly, whisk in the milk, about 1 cup at a time. At first the mixture will become very thick, but will thin again as more milk is added.

Return to the heat and whisk continuously until the sauce is silky and thickened. Dip a wooden spoon into the sauce. It should coat the spoon and when a finger is run through the mixture, the line will remain.

The sauce is ready to be used.

Recipe created by Allison Arevalo and Erin Wade

Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.

Per Order:

Makes twenty-four 1 2/3 cup servings