Red Fresno Sriracha Mac & Cheese

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!

siracha mac and cheese

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.

Sriracha

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

Featured Beecher's Ingredient

“World’s Best” Mac & Cheese

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Beecher's Food Used

"World's Best" Mac & Cheese beauty shot with box

“World’s Best” Mac & Cheese

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