Sriracha Beer Mac N Cheese (15-minutes Stove Top)

Sriracha Beer Mac N Cheese (15-minutes Stove Top)

Sriracha Beer Mac N Cheese 2

These photos were taken at the beginning of a power outage that lasted two days.

Luckily, the light from my window was filtering through breaking storm clouds in an eerie but beautiful way that made it possible to shoot the macaroni I’d finish making by candlelight. It also tastes fantastic in the dark, although the gorgeous slightly pink hue of the Sriracha cheese sauce is lost in the low light, it didn’t matter.

I spend the night trying, and repeatedly failing, to keep the fireplace going and the candles lit. Instinctively trying to flip light switches when I’d enter a room. Reminding myself that I no longer have a gas stove, it’s electric, so cooking is not an option. Realizing that I’m much more dependent on the comforts of electricity that I’d like to admit.

Sriracha Beer Mac N Cheese 3

It gave me a profound appreciation for things I take for granted, the things we refer to as “little things” are only little when you have them, they turn into a giant beast that has your comfort and convince in a stranglehold when you don’t have them. You realize they are so huge they consume your life and hobble your ability to function in the way you’re accustomed to.

So today, as the lights flickered back on, I’m thankful. I’m grateful for warmth, electricity, and the ability to cook again. Tonight I’ll raise a pint to the fact that I almost never have to go without, and in the grand scheme of the world today that makes me fortunate.

Sriracha Beer Mac N Cheese 5

Sriracha Beer Mac N Cheese

Total Time: 15 minutes

Yield: 6 servings


  • 1 lbs elbow macaroni
  • 2 tbs (30g) unsalted butter
  • 3 tbs (24g) flour
  • 2 tbs (12g) cornstarch
  • 2 cup (480mL) whole milk
  • 1 cup (240g) IPA or Pale Ale
  • 1.5 lbs (681g) white cheddar cheese, shredded
  • ½ tsp (3g) salt
  • ½ tsp (2g) garlic powder
  • 2 tbs (64g) Sriracha red chili sauce


  1. Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
  2. In a large pot over medium high heat, melt the butter. Whisk in the flour and cornstarch until well combined. Add the milk and beer, bring to a low simmer, do not boil.
  3. A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
  4. Sitr in the salt, garlic powder and Sriracha (add additional to taste).
  5. Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
  6. Serve warm.


If the sauce breaks, use an immersion blender to bring it back to life.

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12 thoughts on “Sriracha Beer Mac N Cheese (15-minutes Stove Top)

  1. When my oldest was just a baby our power went out for a few days. Luckily we had a wood stove so I could keep us warm and (kinda) fed but I was in a panic. Its hard to think that people go without power- and without mac and cheese. The HORROR!

    1. I wish I had a word stove! I do have a fire place, which was awesome. But it is amazing how much I couldn’t do without electricity. Pretty shocking.

  2. Oh, no! I am just trying to loose some weight now for the ball season and Christmas celebrations!
    This looks so so soooo lovely and yummy. The ultimate comfort food mac’n’cheese. I love chilli myself and have to confess that I always try to put some in for and extra kick but never ever tried it with beer before 🙂 thank you for the recipe and the lovely photos!

  3. This was delicious! I confess, I wimped out on the Sriracha and used less than half what you called for, but for me that was perfect. This is like a Welsh Rarebit, but yummier. It made me want to pour it on toast.

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