Name: Thai Red Curry Mac 'n' Cheese
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 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; 3/4 cup panko bread crumbs; 2 tablespoons butter, melted; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

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.

On Tonight

Thai Red Curry Mac 'n' Cheese

Mac 'n' Cheese:

Crumb Topping:

Categories:

Related Pages