Spicy Mac and Cheese

spoonful of orange colored mac and cheese

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!

Course Side Dish

Cuisine American, Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 470kcal

Author Danielle Wolter

Ingredients

16 ounces elbow pasta
4 tablespoons butter
4 tablespoons flour
4 ounces red curry paste
2-15 ounce cans coconut milk
2 teaspoons salt
1 cup shredded cheddar
1 cup shredded Monterey jack cheese
2 cups panko bread crumbs

Instructions

Cook the pasta al dente (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.
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 hot.

Notes

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.
When making the roux, it is important to stir continuously to prevent it from burning. Tips on Making a Roux.
Add the coconut milk very slowly while whisking constantly. Adding it too quickly could cause your sauce to become lumpy.

Nutrition