Use short pasta with ridges, such as penne rigate or rigatoni, to capture the spicy cheese sauce in the ridges and hollows of the pasta.
15m
PREP TIME
25m
COOK TIME
546
CALORIES
8
INGREDIENTS
Servings: 5 (1 cup)
Ingredients
- 8 ounces pasta, such as penne rigate or rigatoni
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon McCormick Gourmet™ Sriracha Seasoning
- 2 cups whole milk
- 2 cups shredded sharp Cheddar cheese, divided
- 1 cup shredded Gruyere cheese
- 2 green onions, sliced
INSTRUCTIONS
- 1 Cook pasta in large saucepan as directed on package for al dente pasta. Drain well.
- 2 Meanwhile, melt butter in medium saucepan on medium heat. Sprinkle with flour and Seasoning. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 2 minutes or until sauce starts to thicken. Stir in 1 cup of the Cheddar cheese and Gruyere cheese until melted and smooth. Remove from heat. Add pasta; toss gently to coat.
- 3 Serve with remaining 1 cup Cheddar cheese, green onions and additional Seasoning.
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