Thai Red Curry Mac 'n' Cheese

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Great way to change up mac n' cheese! I don't really cook a lot and this still came out yummy! Thanks, Aarti!

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I rarely comment on recipes that I make from food network, but this one is really amazing. I followed the recipe exactly as it was written. All I could think was that I was eating macaroni and cheese from a gourmet restaurant. The red curry paste I used was not very spicy, so next time I will add some chili powder or red pepper flakes. All in all, it is delicious and a unique take on dinner. I made some ginger and garlic chicken to go with it and it was nice and satisfying together.

My next goal is to make this a little bit healthier, as this is not a light dish at all. Perhaps I'll sub out the heavy cream for all whole milk and do some reduced fat cheese.

I must say, this is one of aarti's best!

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I premise this by saying I have made several of Aarit's recipes and have loved them all. The mac and cheese called for the entire 4oz jar of Thai Red Curry Paste which we used but it made the dish inedible. We eat really spicy food as a rule but just could not eat this :-(

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Super easy to make and very tasty!

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A huge hit! Will probably use about 1.5 c each of milk and cream and add a little cayenne next time. I made a gluten free version of this with an all purpose gf flour for the roux, brown rice elbow noodles and breadcrumbs from toasted gluten free bread.

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Loved it! Next time I will use a hotter blend of red curry paste. My family also gave it the thumbs up!

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Made the recipe for the first time for a potluck, my friends loved it and asked for the recipe.
I love the kick the red curry paste gives to the cheese it made it spicy mac n cheese.
Thanks Aarti.

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Made this tonight, and it was a lovely refresher on making a good bearnaise sauce, and then modifying it - I always forget how easy it can be to make everything from Queso to Lasagna to Mac&Cheese with this basic technique. In any event, what a great idea to fuse Thai Red curry paste into Mac & Cheese! I used less milk (four cups as I wanted to fill a smaller casserole dish, and it still seemed like quite a bit for 1 lb of pasta. I also made the mistake of using Thai Red Curry _Sauce_ rather than paste... I believe 4 ounces of real paste would have been much better- the sauce is a little bit of paste cooked in coconut milk/fish sauce and bottled. The paste is a thick, rich, red slurry of hot peppers, garlic, salt, lemongrass, coriander, etc, and definitely what the recipe needs to elevate the thai curry flavors above the mild drone of cheese and milk. Nonetheless, still quite tasty, and I look forward to a re-match. Thanks, Aarti, we've really enjoyed your show!

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We loved this dish! I did make some adjustment for the tastes of my family. My red curry paste comes from Thailand and is VERY HOT. I knew if I used 4 oz., no one could eat it. So I used 1 T. of curry paste and 2 T. curry powder. It was a hit.

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it turned out ok, i used the whole jar and the flavor wasn't as strong as i had hoped for, but i did get a hint of the curry at the back of my mouth. Then again, I used 1 1/2 lbs of macaroni because it seemed as though there was too much sauce and not enough pasta. Nonetheless, It was different and enjoyed making this dish. Thanks aarti!