Loading Video...

Thai Red Curry Mac 'n' Cheese

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
  5. Turn your broiler on.
  6. For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
  7. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

🤤 More Drool-Worthy Recipes