Thai Red Curry Mac 'n' Cheese (Aarti Sequeira) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
3. 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.
4. Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
5. Turn your broiler on.
6. For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
7. 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.
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