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1
Preheat oven to 375 F.
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2
Cook pasta according to package directions.
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3
Spray a 9x9 baking dish with non-stick cooking spray and set it aside.
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4
While pasta is cooking, heat a medium saucepan over medium heat.
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5
Add the butter, and once its melted and bubbly, add the flour.
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6
Whisk, creating a roux and cook until the mixture is blended and golden brown (2-3 minutes).
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7
Stream in the milk, stirring constantly, and bring to a boil.
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8
Continue stirring until the mixture thickens.
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9
Stir in the nutmeg, oregano and grated cheeses and continue to stir until mixture is smooth.
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10
Stir in the Sriracha sauce one tablespoon at a time until the sauce reaches your desired heat level.
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11
I used a quarter-cup but you can use less or more as necessary.
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12
Season with salt and pepper if needed.
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13
Remove from heat and set aside until pasta is done.
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14
When pasta is done, drain it.
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15
Add pasta to the casserole dish and add in cheese/Sriracha mixture and mix thoroughly.
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16
For the topping, mix the breadcrumbs with the additional cheddar cheese and Parmesan cheese.
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17
Spread the breadcrumb/cheese mixture evenly on top of the pasta.
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18
Bake for 25 minutes.
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19
I cover it with a sheet of foil for about 10 minutes and then uncover for 15 so that the breadcrumbs dont burn.
