MMMMMMM...15 minute stovetop mac & cheese with Sriracha.
This makes two servings for me. Mac & cheese is ALWAYS better in the oven but I don't have any cheddar cheese on hand. I use the soup when I make the oven version, too...the big difference being adding shredded cheddar in the soup, on the top, and then adding bread crumbs.
This is the low-budget version, when a trip to the store isn't in the cards. Adding the Sriracha makes up for any lost flavor.
12 oz. elbow macaroni
1 can Campbell's Cheddar Cheese Soup, prepared with 1 soup can of milk
1/4 cup Sriracha
Cook the macaroni, prepare the soup, stir in 1/4 cup Sriracha, add the cooked macaroni, stir to blend well, serve.
2 main dish or 4 side dish servings.
= new reply since forum marked as read
I go to Safeway and I also use Frank's Red Hot...which is in one section of the market...and Sriracha, which is in the Asian aisle. Sriracha is hotter than Frank's, with more of a direct bite.
From the Huy Fong Website: "Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste." http://www.huyfong.com/no_frames/sriracha.htm
I also like to make rice in the rice cooker, and when it's done, I'll fold in some shredded cheddar and top with either Sriracha or Frank's Red Hot.
