Red Curry Mac and Cheese

This is our best and favorite Mac and Cheese recipe – ever. Thai-inspired aromatics like garlic, ginger, and coconut combine with a handy store-bought curry paste and the perfect blend of cheeses to make one killer pot of mac and cheese. If you miss the crunchy topping of an oven-baked mac – check the notes below for some suggestions.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

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1 pound short-cut pasta (I use cavatappi, but just use what you like)
Salt and pepper, as needed
3 tablespoons ghee, butter or coconut oil
2-inch piece of fresh ginger, peeled and minced or grated
5 large garlic cloves, minced or grated (a lot, I know!)
1/4 cup plus 1 tablespoon all-purpose flour
4–ounces prepared Thai-Style red curry paste
13.5-ounce can coconut milk
1 cup milk
8 ounces Freshly shredded white cheddar cheese (not pre-shredded)
8 ounces shredded mozzarella (pre-shredded is cool)
8 ounces shredded fontina, optional

Toppings Suggestions: Chopped cilantro, scallions, Thai-basil, peanuts

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Instructions

Cook pasta to al dente according to package directions in salty water (like the sea). Reserve 1 cup of the starchy cooking water (in case you need it to think out your sauce later). Drain and set aside.
Meanwhile, in a large skillet set over medium heat, add the ghee/butter/olive oil (whichever fat you’re using), along with the ginger and garlic. Cook, stirring, for about a minute. Sprinkle the flour over top and cook, stirring, for another minute. Add the curry paste and stir to blend it in.
Add/whisk in the coconut milk and allow things to come up to a gentle bubble. Stir well to combine. Stir in the cup of milk. Turn off the heat and stir in all of the grated/shredded cheeses until nice and creamy/smooth. Taste the sauce and season to your liking – I add about 1 teaspoon of salt. Add the pasta into the sauce pan and stir to coat.
Serve the mac and cheese with some chopped cilantro, scallions and/or Thai basil on top and, if you like, some chopped peanuts. Enjoy right away.

Notes

NOTE 1: To reheat, just add a little more milk to the pan to loosen the sauce, and warm over low heat until smooth.

NOTE 2: If you (like me) enjoy a nice crunchy topping on your mac and cheeses, here are a few good ideas:

1. Finely chop some dry roasted peanuts and toss them together with finely chopped cilantro and unsweetened (or even sweetened) toasted coconut. This is the MOST delicious topping for any Thai or Southeast Asian inspired recipe.

2. Toast some panko breadcrumbs in a skillet over medium heat (in a couple tablespoons of oil) until nice and golden brown.

3. Make these crispy shallots and never look back.

4. Or, try crushing up some store-bought fried onions or herby croutons and showering them over your mac and cheese. Would be a brilliant move, I think.

Find it online: https://mykitchenlittle.com/2023/10/17/red-curry-mac-and-cheese/