Chili Donuts!
Sriracha Mac & Cheese
Mac & cheese is one of the most popular side dishes in American BBQ restaurants. It’s sinfully delicious, and even a small portion goes a long way!
Making mac & cheese is very simple. You can follow this recipe using a grill or smoker, but it also works well in the oven or air fryer.
The heart of mac & cheese is the cheese sauce. If you’ve ever made lasagna, making the sauce will feel familiar – the main difference lies in the cheeses.
Ingredients
Instructions
- 500 g quality macaroni / pasta (wheat or gluten-free)
- 100 g butter
- 1 tbsp flour (wheat or gluten-free)
- 1 onion
- 200 g cheddar cheese
- 100 g emmental cheese
- 100 g mozzarella cheese
- breadcrumbs (regular or gluten-free)
- 7 dl milk
- 2 tbsp Poppamies SPG RUB seasoning
- 1 tbsp Poppamies Sriracha hot sauce
- Pre-boil the macaroni for half the time stated on the package, then rinse with cold water and drain. For example, if the package says 10 minutes, cook for 5 minutes. Use the recommended amount of salt in the boiling water.
- Finely chop the onion. Melt the butter in a pot and sauté the onions for a couple of minutes.
- Add the flour. Stir the flour in the butter and add a couple of deciliters of milk while stirring. As the milk thickens, gradually add the rest while continuing to stir.
- Once the milk is hot, add the cheeses, Poppamies Sriracha hot sauce, and Poppamies SPG RUB seasoning.
- When the cheeses have melted, check the saltiness and add more if needed. The cheese sauce should be slightly salty, as the macaroni will absorb some of it during the final cooking.
- Grease a baking dish and pour in the pre-cooked macaroni. Pour the cheese sauce over and mix well. Sprinkle breadcrumbs on top. Smoke the mac & cheese at 150°C for about 45–60 minutes until the top is crispy and the pasta is fully cooked.
- Serve as is or as a side dish at your BBQ party!
Leave a Reply