Sriracha Cheddar Cheese Sauce Food

CHEESY SRIRACHA CHICKEN QUESADILLA

Steps:

• Start off by shredding the chicken in a food processor - pulse it till the chicken is completely shredded. We started off with boiled chicken breasts but you can use some rotisserie chicken as well.
• Finely chop the parsley and shred the mozzarella and cheddar cheese.
• Combine the shredded chicken, sriracha sauce, parsley and sour cream together. Mix thoroughly until the sriracha sauce is coated on all the shredded chicken then add the cheeses and mix again.
• Place a tortilla bread in a pan/skillet over medium heat. Scoop one-fifth of the mixture onto half of the tortilla bread and hold into half.
• Let the cheese melt for 2 mins and then flip the quesadilla. Leave on the pan for another 2 minutes or until the cheese as melted.
• Cut into half and serve with sour cream.

SRIRACHA CHEDDAR CHEESE SAUCE

Steps:

• Heat a small saucepan to medium heat. Add butter.
• Once butter is completely melted, add flour and whisk to combine. Let cook for 30 seconds. Add sriracha and whisk again. Add milk and whisk well.
• Let cook for 4-5 minutes, over medium heat, until mixture starts to simmer and thicken. Stir every minute or so to prevent sticking. Once thick enough to coat the back of a wooden spoon, turn off heat.
• Off the heat, add the cheddar cheese. Whisk until melted. Add the salt and garlic powder and more sriracha if desired.
• Serve immediately.

BAKED MAC 'N' CHEESE (SRIRACHA)

Steps:

• Preheat the oven to 400 degrees. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the bread crumbs, stirring gently. Turn off the heat, allow the bread crumbs to absorb the butter and reserve.
• In a large stockpot, bring 2 quarts of salted water to a rolling boil. Add the macaroni noodles and stir. Cook until the noodles are just slightly undercooked, 7 to 8 minutes.
• While the pasta is cooking, melt the remaining 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to sweat, about 5 minutes. Whisk in the flour. Cook for 2-3 minutes, stirring constantly to avoid lumps. Add 1/2 cup of the milk while whisking. Once the milk has been absorbed by the flour and thickened slightly, add the remainder of the milk, followed by the cream. Add the salt, dried mustard, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.
• Stir in the Sriracha. Gradually add 1 1/2 cups of the Cheddar while slowly whisking, one handful at a time. Once all the cheese has melted, toss in the cooked macaroni, coating the noodles with the cheese sauce. Transfer the noodles and sauce to the baking dish. Top with the Parmigiano-Reggiano cheese and the remaining 1/4 cup Cheddar cheese. Cover with an even layer of the buttered bread crumbs.
• Bake, uncovered, until golden brown, 18 t 22 minutes. Allow to sit for 5 minutes so that the molten cheese lava can cool just a touch. Divide into squares, place, and garnish with the parsley.