Background
A Beecher’s favorite! This Red Fresno Sriracha sauce is a Kurt Beecher Dammeier recipe, but is made daily and used at our Seattle steakhouse, The Butcher’s Table, as an accompaniment to our Mishima Reserve American Wagyu steaks. We decided to try this one because, from time to time at the restaurant, we see people dipping their mac into the sriracha… Okay, we admit it… it’s us. We’re “people.” Soooo, can you blame us when we decided to mix it in? You NEED to try it and find out for yourself!
Cooking and Serving Tips
This Red Fresno Sriracha is everything you’ve been searching for. Although it takes roughly an hour to prepare, it can be stored in your fridge for months. Totally worth it. We prefer it over the traditional option because it is slightly sweeter and there’s a little less heat, making for the perfect mac and cheese add-in. Plus – it’s additive free! This sauce is sure to become a new staple in your household.
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 3 to 5 days.
Recipe
Instructions
Cook “World’s Best” Mac & Cheese according to cooking instructions.
Immediately after removing the mac and cheese from the oven, fold in the sriracha sauce. Top with Flagship cheese.
Return the pan to the oven and bake for 5 minutes or until the top is melted.
Let set for 5 minutes. Serve hot.
Prep Time:
45 minutes
Cook Time:
40 to 50 minutes
Total Time:
1 hour 30 minutes
Serves:
2 to 4 (as a side)
Ingredients
- 1 “World’s Best” Mac & Cheese (20oz)
- 1 tablespoon Red Fresno Sriracha sauce
- 1/4 cup grated Beecher’s Flagship cheese (about 1 ounce)
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