Thai red curry mac 'n' cheese

Method

Thai red curry mac 'n' cheese

1. For the mac 'n' cheese: bring 4.5 L 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 an oven-safe casserole dish, sprinkle with the bread crumb mixture, and put under the oven grill until browned, about 1 minute.