Creamy Sriracha Pasta Bake

Preheat oven to 375 F.

Cook pasta according to package directions. Spray a 9×9 baking dish with non-stick cooking spray and set it aside.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly, add the flour. Whisk, creating a roux and cook until the mixture is blended and golden brown (2-3 minutes). Stream in the milk, stirring constantly, and bring to a boil. Continue stirring until the mixture thickens. Stir in the nutmeg, oregano and grated cheeses and continue to stir until mixture is smooth. Stir in the Sriracha sauce one tablespoon at a time until the sauce reaches your desired heat level. I used a quarter-cup but you can use less or more as necessary. Season with salt and pepper if needed. Remove from heat and set aside until pasta is done.

When pasta is done, drain it. Add pasta to the casserole dish and add in cheese/Sriracha mixture and mix thoroughly.

For the topping, mix the breadcrumbs with the additional cheddar cheese and Parmesan cheese. Spread the breadcrumb/cheese mixture evenly on top of the pasta.

Bake for 25 minutes. I cover it with a sheet of foil for about 10 minutes and then uncover for 15 so that the breadcrumbs don’t burn.