Thai Red Curry Mac ‘n’ Cheese

Published November 25, 2011 by lisaolisa

Recipe by Aarti Sequeira

Prep Time: 20 min
Inactive Prep Time:
Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

Mac ‘n’ Cheese:
  • Kosher salt
  • 1 pound elbow macaroni
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 (4-ounce) jar Thai red curry paste
  • 2 cups whole milk
  • 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
  • 8 ounces Monterey Jack cheese, grated
  • 8 ounces Cheddar cheese, grated
  • Crumb Topping:
  • 3/4 cup panko bread crumbs
  • 2 tablespoons butter, melted
  • Kosher salt and freshly ground black pepper
  • Directions

    For the mac ‘n’ cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.

    In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.

    Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.

    Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.

    Turn your broiler on.

    For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.

    To assemble: Pour the mac ‘n’ cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.

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