Comfort food with a spicy twist, this gluten free sriracha mac n cheese is a perfect pick-me-up on a cold day. Creamy, cheesy pasta with a hit of sriracha spice. Topped with crispy cheddar breadcrumbs and sliced spring onions – it’s such a great combination!
I enjoy this sriracha mac n cheese as a main for lunch or dinner, but it works well as a side too. If you like it hot, simply up the amount of sriracha used, drizzle extra on top or even add some slice fresh chillis.
As a side, you could try it alongside beautifully seared steak. Or, at the other end of the scale, sauteed tenderstem brocolli with sesame oil and almonds. If you’ve any leftovers they can be popped in the fridge overnight. Then enjoy them the next day, simply microwave to reheat.
Is Sriracha Always Gluten Free?
No – you need to check the ingredients on the bottle to ensure the variety you are buying is gluten free and does not have a may contain warning. A couple of go to brands for me are Flying Goose and Blue Dragon, which you can find widely available in supermarkets.
Where Can I Buy Gluten Free Macaroni?
I generally buy Morrisons gluten free macaroni as it’s fab value. You can also get it from Juvela, Sainsburys and Tesco. Any variety will work for this recipe, as you simply follow the packet instructions for the initial cooking phase.
What Breadcrumbs Do You Use?
For this mac and cheese I’ve used shop-bought gluten free breadcrumbs as they get a nice crisp crust. Morrisons and Asda do them, as well as Mrs Crimbles (in Sainsburys I think). If you want to use blitzed gluten free bread, that’s fine too you may just need a little extra oven time to get the topping nice and crispy.
Gluten Free Sriracha Mac n Cheese Recipe
Time for the recipe hurrah! Scroll on down for aaaaaall the details and some handy photos to help guide you through the recipe. Feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide.
This sriracha mac n cheese recipe will serve two people, so simply double it if you are cooking for four. If you enjoy making this dish, I would be really grateful if you could review the recipe on the card below.
Enjoy! Laura xxx
Sriracha Mac n Cheese (GF)
Classic comfort food with a spicy kick, sriracha and mac and cheese are a match made in heaven. Soft pasta topped with a crispy breadcrumb topping and sliced spring onions.
Ingredients
- 180g gluten free macaroni pasta
- 30g salted butter
- 30g gluten free plain flour OR cornflour
- 240ml milk
- 60g full fat cream cheese
- 90g cheddar cheese
- 1-2 tbsp sriracha
- 2 spring onions, chopped
- 30g gluten free breadcrumbs
Instructions
- Preheat the oven to 180C (fan).
- Get your gluten free macaroni pasta cooking, per the instructions on the packet (minus 1 minute, you want it al dente). While it cooks you can get started on the cheese sauce.
- In a medium-sized non-stick saucepan, melt the butter and then add the plain gluten free flour. Stir to combine and then cook over a medium-low heat for a couple of minutes until sizzling gently.
- Now keep the pan on the heat and gradually add the milk, a little at a time, whisking as you go to allow the ingredients to combine. The sauce will start to thicken gradually until you have a nice white sauce base. If it gets lumpy, just stir stir stir until any lumps have been broken down.
- Next add the cream cheese, 60g cheddar cheese and a good grating of black pepper to the saucepan. Stir well until the cheese has melted into the sauce.
- Finally add the sriracha - start with 1 tbsp, taste it, then add more depending on how spicy you like it. Ta daaaa, that's the sauce done!
- Once the gluten free pasta is cooked, drain it and rinse well in cold water to get rid of any excess starch. Drain again and pop the pasta into the pan with the cheese sauce. Give it a really good stir to get the sauce mixed in to all the gluten free pasta tubes.
- Take a small baking dish and tip the cheesy pasta into the dish. Mix the breadcrumbs with the remaining grated cheddar and sprinkle the cheesy breadcrumbs over the top.
- Bake for about 20 minutes, until the top is golden. Then sprinkle generously with spring onions and a dash of extra sriracha if you want, and enjoy!
For more spicy lunches, why not try some of my other gluten free recipes and bookmark your favourites for later:
Enjoy! Laura xxx
