Spicy Mac and Cheese with Thai Red Curry
This creamy baked Curry Mac and Cheese is made with a spicy Thai red curry roux, thick and creamy coconut milk, grated sharp cheddar and Monterrey jack cheeses, topped with crispy panko bread crumbs and baked until bubbly and browned on top.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Cook the pasta, drain and place in a 9 x 13" baking dish. Preheat the oven to 450 degrees.
Heat the butter and flour in a deep skillet or dutch oven over medium heat until a paste forms, stirring constantly. Add the curry paste and stir continuously for about 3-5 minutes. The mixture will be very thick, like a paste.
Add the coconut milk, just a little at a time VERY SLOWLY, stirring 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. Add the salt and stir.
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 hot.
- I recommend cooking the macaroni "al dente" or leaving just a little bite to it. This will prevent it from getting too soggy when baking it in the cheese sauce.
- When making the curry roux, make sure to stir it continuously to prevent it from burning.
- When adding the coconut milk to the curry roux, add it VERY SLOWLY, while stirring vigorously. If you add it too quickly your sauce will be lumpy and start to separate. Add it slowly, just a little at a time.
Serving: 0.5cups | Calories: 470kcal | Carbohydrates: 59g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 807mg | Potassium: 189mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1890IU | Vitamin C: 0.7mg | Calcium: 261mg | Iron: 2.3mg