Thai Red Curry Mac 'n' Cheese
- Difficulty: Easy
- Serves: 6 to 8
- Nutrition Facts per Serving (out of 8 servings)
- Calories: 819
- Total Fat: 54 g
- Saturated Fat: 32 g
- Carbohydrates: 58 g
- Dietary Fiber: 3 g
- Sugar: 7 g
- Protein: 26 g
- Cholesterol: 170 mg
- Sodium: 632 mg
- Total Time: 35 min
- Prep Time: 20 min
- Cook Time: 15 min
Ingredients
Mac 'n' Cheese: Dive into this bold fusion where creamy cheese meets fiery Thai red curry for an irresistible twist on comfort food!
- Kosher salt, as needed
- 1 lb elbow macaroni
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 1 (4-oz) jar Thai red curry paste
- 2 cups whole milk
- 2 cups heavy cream (or use 5 cups whole milk total for a lighter option)
- 8 oz Monterey Jack cheese, freshly shredded
- 8 oz Cheddar cheese, shredded
Crumb Topping: A crunchy finish that elevates every gooey bite!
- 3/4 cup panko bread crumbs
- 2 tbsp butter, melted
- Kosher salt and ground black pepper, to taste
Instructions
Ready to create a showstopper? This quick recipe blends familiar mac 'n' cheese with exotic Thai heatperfect for wowing your crowd!
- To make the mac 'n' cheese: Bring a large pot with 4 quarts of water to a boil. Salt generously, add pasta, and cook per package (about 6-7 minutes). Drain well.
- In another large pot, melt butter over medium-high heat. Whisk in flour for 1 minute until lightly toasted and fragrant.
- Blend in Thai red curry paste, then slowly whisk in milk and cream (or milk only). Boil while whisking, reduce to simmer, and stir occasionally until thickened, about 5 minutes.
- Off heat, whisk in cheeses until smooth and velvety. Toss in drained pasta to coat perfectly.
- Preheat broiler.
- For the crumb topping: Mix panko with melted butter; season with salt and pepper.
- To assemble: Transfer to a broiler-safe dish, top with crumbs, and broil until golden, about 1 minute. Serve hot and watch it disappear!
