Sriracha Cheesy Noodles

Mac and cheese meets hot sauce in this cheesy Sriracha noodle bake. It's got just enough heat for the adults, all the cheese for the kids and the noodle that cooks up firm and delicious every time.


4 Tbsps butter
1/4 cup flour
3 cups 2% milk
1 can (12 oz.) evaporated milk
1 Tbsp cornstarch
4 cups shredded sharp Cheddar cheese
12 oz No Yolks® Extra Broad Noodles
1/2 tsp powdered mustard
1 tsp onion powder
1 tsp garlic powder
  salt and ground black pepper, to taste
2 Tbsps sriracha hot chili sauce
6 slices Provolone cheese
1 cup Parmesan cheese


1.  Preheat oven to 350º F.

2.  Prepare noodles according to package directions, under cooking by about 2 minutes.

3.  Melt the butter in a large sauce pan over medium-high heat; whisk in the flour and stir continuously for about 2 minutes.

4.  Gradually whisk in milk a little at a time, stirring continuously.

5.  Dissolve cornstarch into evaporated milk; gradually add to pan along with mustard powder, onion powder, garlic powder, salt and ground black pepper to taste and sriracha.

6.  Bring to a boil, stirring until thickened.

7.  Remove from heat and whisk in cheese until melted and thoroughly combined.

8.  Add the cooked noodles, mixing until well coated.

9.  Pour half of the noodle mixture into a 9 x 13 inch baking pan that has been sprayed with non-stick cooking spray.

10.  Layer Provolone on top. Pour remaining noodles over Provolone.

11.  Sprinkle with Parmesan and bake in preheated oven for 25 to 30 minutes. (If desired, after baking, place under broiler until Parmesan is golden brown for a crusty top.)

Serves 6 to 8

Made with:

No Yolks® Extra Broad Noodles