Thai Red Curry Mac N Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Aarti Sequeira Ingredients:
kosher salt |
1 lb elbow macaroni |
5 tablespoons butter |
5 tablespoons all-purpose flour |
4 ounces thai red curry paste |
2 cups whole milk |
2 cups cream (or use 5c whole milk in place of milk and cream) |
8 ounces grated monterey jack cheese |
8 ounces grated cheddar cheese |
3/4 cup panko breadcrumbs |
2 tablespoons melted butter |
kosher salt |
cracked 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.
|
|