Sriracha Mac & Cheese with Shrimp and Scallops

2018-01-05
  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The rich and creamy flavors of this one-dish meal get a great spicy kick from sriracha sauce.

Instructions

Step 1

For the sriracha cheese sauce:
Heat 1 cup butter in large stockpot on medium heat until melted. Whisk in flour; cook 3 min. whisking constantly, until light golden brown. Remove pot from heat.
Slowly whisk in salt and scalded milk, 1 cup at a time. Return pot to medium heat; whisk continuously until mixture is smooth and thickened. Remove pot from heat.

Step 2

Slowly whisk in salt and scalded milk, 1 cup at a time. Return pot to medium heat; whisk continuously until mixture is smooth and thickened. Remove pot from heat.

Step 3

Meanwhile, heat remaining butter and ginger in large stockpot on medium heat.
Whisk in prepared milk mixture; stir constantly until heated through.
Stir in cheese; slowly mix until melted and smooth. Remove pot from heat.
Add Sriracha and green onions to pot; mix well with cheese mixture and let cool.

Step 4

For the mac & cheese:
Heat oil in large rondeau or sauté pan on medium heat. Add seafood and prepared cheese sauce. Cook 5-7 min. stirring constantly until mixture is heated through.

Step 5

Blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to pot with cheese sauce mixture. Toss to coat with 1-1/2 pounds parmesan cheese.

Step 6

Portion mixture into warm bowls; evenly top with remaining parmesan and panko. Drizzle with sriracha; top with cilantro. Serve immediately.

Ingredients

  • For the sriracha cheese sauce:
  • 2 cups unsalted butter, divided
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1-1/2 quarts whole milk, scalded
  • 3 tablespoons grated ginger
  • 24 ounces shredded Havarti cheese
  • 2-1/2 cups sliced green onions
  • 1/2 cup sriracha
  • For the mac & cheese:
  • 1-1/2 cups canola oil
  • 1/2 cup minced garlic
  • 10 ounces extra small shrimp (61/70), peeled, deveined
  • 10 ounces small scallops (30/40)
  • 1 gallon prepared Sriracha Cheese Sauce
  • 3 pounds Barilla Elbows, cooked al dente
  • 2 pounds grated parmesan cheese, divided
  • 2 cups toasted panko breadcrumbs
  • 3 cups sriracha
  • 24 cilantro sprigs
Recipe Type:

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Nutritional Info

This information is per serving.