Lunch: Thai Red Curry Mac 'n' Cheese

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

Instructions

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.

Reviews


Add a review for Thai Red Curry Mac 'n' Cheese

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now