Sriracha Cheese Sauce Food

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.

EASY HOMEMADE SRIRACHA SAUCE

Steps:

• Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
• You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
• If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).

SRIRACHA CHEESE SAUCE

Steps:

• In a pot over medium heat, melt the butter, then add the flour. Stir to combine.
• Add the Sriracha and milk, stir to combine. Simmer the mix for approximately 5 minutes to allow it to slightly thicken.
• Remove the mix from the heat, then add the cheddar cheese, garlic powder, salt, and cayenne pepper. Stir until the cheese is melted and the sauce is well combined.
• Taste, and add more Sriracha or cayenne pepper to taste/heat preference. Serve.

SRIRACHA-CARAMEL SAUCE

Steps:

• Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve.
• Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth.
• Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken.

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.

ULTIMATE SRIRACHA BURGER

Steps:

• In a large mixing bowl, combine the ground beef, soy sauce, 5 tablespoons of the Sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator.
• Preheat a charcoal or gas grill to medium-high heat.
• In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into ¼-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20-25 minutes.
• Grill the burgers, turning once, 4-4½ minutes on each side or until a meat thermometer registers 130-135 degrees for medium-rare.
• While the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time.
• To assemble, spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small handful of arugula between each hamburger bun.