Potluck Bites: Sriracha Macaroni & Cheese ft. Baby Clydesdale

As we all know, summer is approaching its inevitable end. For many of us at Thread + Seed, it's a time to express gratitude for all the fun the hot months have brought us. It's also a time when we all try to squeeze in one last gathering of friends and family, before the hubbub of autumn speeds up our lives once again.

We joined with Tayler Coffin and some of our favorite beverage and pantry makers to share food and friends on our back patio. Check out some of the recipes and memories from our Potluck!

Sriracha Macaroni & Cheese

featuring Baby Clydesdale

When Dave & Justine started making hot sauce for fun in 2012, they would've never guessed they'd become a cult favorite here in San Diego. Prized for their unique flavors, impeccable quality, and fun vibes, we were excited to have Baby Clydesdale join us at our Potluck Bites gathering! This recipe shows us that a little bit of something extra, such as small batch sriracha, can make a good recipe great.

Ingredients for the Mac

1 pound macaroni pasta
Kosher salt
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
¼ cup Baby Clydesdale Sriracha

Ingredients for the Topping (optional)

1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
¼ cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper


1. Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

2. Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

3. Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes). Add Baby Clydesdale Sriracha, season with salt and pepper and add cooked pasta, stirring to coat well.

4. Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

5. Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

6. Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

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