📖 Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain the macaroni and set aside. Pro-Tip: slightly undercooking the macaroni ensures it doesnt become mushy when baked.
2. Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. This thickens the sauce and prevents a pasty texture.
3. Add the milk: Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the sauce begins to thicken, about 3-5 minutes. Patience is key here; dont rush the process.
4. Incorporate the cheese: Reduce heat to low. Add the shredded cheddar cheese and Monterey Jack cheese, stirring until melted and smooth. The sauce should be luscious and velvety.
5. Stir in peanut butter and sriracha: Stir in the peanut butter and sriracha (or your hot sauce of choice) until well combined. Taste and adjust the amount of sriracha to your liking. Add a pinch of salt, pepper and garlic powder.
6. Combine everything: Add the cooked macaroni to the cheese sauce and toss to coat. Ensure every noodle is covered in that glorious, spicy-peanutty-cheesy goodness.
7. Prepare for baking (optional): If baking, preheat your oven to 350°F (175°C). Pour the mac and cheese into a greased baking dish. Sprinkle with additional cheese or breadcrumbs, if desired. A little extra cheese never hurt anyone!
8. Bake (optional): Bake for 20-25 minutes, or until the top is golden brown and bubbly. If not baking, proceed directly to serving.
9. Garnish and serve: Sprinkle the mac and cheese with chopped peanuts and cilantro. Serve immediately and prepare for your taste buds to do a happy dance! Consider a side of broccoli or a fresh salad to balance the richness.