Spicy Mac and Cheese

This post may contain affiliate links. Please read my disclosure.

Baked Spicy Mac and Cheese made with a spicy Thai red curry, thick and creamy coconut milk, gooey cheese, and a crispy panko topping - it's the best mac and cheese ever!

The recipe originally appeared on the blog in November 2018. It has been updated with fresh photos and content. 

This recipe has just enough curry paste to add a punch of flavor and spice, but not so much to overpower the creamy richness of the mac and cheese. It's just plain good, like this Coconut Curry Ramen or Curry Pumpkin Soup, both made with red curry paste.

Making a roux out of the curry paste, butter and flour is what helps us to keep the curry macaroni and cheese creamy, preventing it from separating. Learn more about Making a Roux.

Coconut milk adds the delicious creaminess we all love in a mac and cheese dish. And of course, cheese. Gooey, delicious cheese like this Cheesy Cauliflower Bake.

The boyfriend and I just stood in the kitchen and ate this curry mac and cheese out of bowls. We didn't even bother to sit down, set the table, or make eye contact - like we did with this air fryer mac and cheese too.

We just inhaled this deliciously creamy, cheesy, spicy mac and cheese perfection.

Check out the curry mac and cheese story!

Ingredients

I usually recommend using homemade red curry paste, however, I understand that we don't all have time to make out own. You can also buy red curry paste.

Full fat coconut milk is a MUST. If you use lite your sauce will be watery. Buy coconut milk. I use coconut milk regularly, and it is particularly good in this Shrimp Risotto, Coconut Rice and Beef Rendang.

I like to use a combination of cheddar and Monterey jack cheese as they melt well and add a nice flavor. You can substitute with any melt-able cheese.

I choose to use panko breadcrumbs instead of regular as they have a crisper texture. Buy panko bread crumbs.

A full list of ingredients is included in the recipe card at the bottom of the post. 

Step By Step Instructions

Cook the pasta al dente (slightly firm as it will continue cooking when baking in the sauce). Cook it for 1-2 minutes less than package instructions.

Drain and place in a 9 x 13" baking dish. Preheat the oven to 450F degrees.

Heat the butter and flour in a deep skillet or dutch oven over medium heat until a paste forms.

Add the curry paste and stir continuously for about 3-5 minutes. The mixture will be very thick, like a paste. You want to stir continuously to keep it from burning. 

Add the coconut milk, just a little at a time VERY SLOWLY, whisking continuously. If you add it too quickly, your sauce may become lumpy instead of smooth.

Once the coconut milk has been fully incorporated, the sauce should be smooth and creamy. Stir in the salt.

Remove from heat and add the grated cheeses. Stir until cheese is melted.

Pour the mixture over the cooked macaroni and stir to make sure it is coated with the sauce.

Sprinkle with breadcrumbs and cover with foil.

Bake for 10 minutes covered. Remove the foil, and bake another 5-10 minutes, until top is browned and bubbly.

Serve it with these Thai BBQ Pork Spareribs, Grilled Shrimp Kabobs, or these Thai Grilled Cornish Game Hens.

Variations

• Make it a meal by stirring in cooked shrimp, chicken or pork;
• Add in roasted or steamed cauliflower;
• Add other vegetables like tomatoes, cooked broccoli, peas, cooked carrots or coked sweet potato;
• Add more curry paste for extra spice.

Expert Tips

1. I recommend cooking the macaroni 1-2 minutes less than the package instructions. This will prevent it from getting mushy when baking it in the cheese sauce.
2. When making the roux, it is important to stir continuously to prevent it from burning. Tips on Making a Roux.
3. Add the coconut milk very slowly while whisking constantly. Adding it too quickly could cause your sauce to become lumpy.

**NOTE: if you have leftovers and microwave them, the sauce will likely start to separate - I haven't found a good way to prevent this when preheating.

Tools Used

• 9 x 13” white baking dish
• Stainless steel everyday pan
• Large colander

Did you make this spicy Mac and Cheese? Rate the recipe and leave a comment to let me know how it turned out!