Thai Red Curry Mac ‘n’ Cheese

Level: Easy
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 6 to 8 servings


Mac ‘n’ Cheese:

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

Crumb Topping:

3/4 cup panko bread crumbs

2 tablespoons butter, melted

Kosher salt and freshly ground black pepper


  • 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.


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Thai Red Curry Mac ‘n’ Cheese