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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
Servings 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


  • Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
  • 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.
  • A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
  • Sitr in the salt, garlic powder and Sriracha (add additional to taste).
  • Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
  • Serve warm.


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


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Cakespy November 19, 2015 um 5:36 am

I don’t know if I can put into words how much I need this in my mouth and in my life.


Michelle Lahey November 19, 2015 um 2:58 pm

All my favorite things: Sriracha, cheese, and beer! Definitely saving this recipe.


Ashley@blondegirlcravings November 20, 2015 um 4:24 pm

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!


Jackie November 22, 2015 um 9:44 am

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.


Nathalie November 24, 2015 um 11:46 am

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!


Russell December 3, 2015 um 8:15 pm

Just made this tonight. It was quite good, especially on a chilly evening.


Cassie December 12, 2015 um 4:10 pm

This is so good! And the leftovers were even better. Might just make it the day before next time lol.


Evan December 25, 2015 um 5:50 pm

I made the Sriracha Beer Mac N Cheese for Christmas dinner. Amazing!!!!


Jackie December 27, 2015 um 9:09 am

That’s awesome! So good to hear.


Dan January 20, 2016 um 5:56 pm

Made this with your wings. Only thing I can say is, Jackie will you marry me?!


Jackie January 21, 2016 um 12:20 pm

Thank you, Dan 🙂


Cat Fox February 3, 2016 um 9:13 am

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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