Creamy Thai Curry Mac Cheese
This creamy Thai curry mac and cheese blends coconut milk, curry paste, and sharp cheeses with crisp vegetables for a vibrant, fusion dish perfect for a flavorful main course.
Equipment
- 1 large pot
- 1 saucepan
- 1 whisk
- 1 colander
- 1 chef’s knife
- 1 cutting board
Ingredients
- 12 oz elbow macaroni or short pasta
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas halved
- 2 scallions thinly sliced
- 2 tablespoons unsalted butter or coconut oil
- 2 tablespoons all-purpose flour
- 1 tablespoon Thai red curry paste
- 1 can 13.5 fl oz full-fat coconut milk
- 1 cup whole milk or unsweetened plant milk
- 2 cups sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro chopped
- Lime wedges for serving
Instructions
- Bring a large pot of salted water to a boil and cook macaroni until just al dente; drain and set aside.
- Melt butter in a saucepan over medium heat and whisk in flour, cooking for 1 minute to form a smooth roux.
- Add Thai red curry paste to the roux and cook, stirring, for 30 seconds until aromatic.
- Gradually whisk in coconut milk and whole milk, stirring to avoid lumps, and bring to a gentle simmer.
- Stir in cheddar and mozzarella cheeses until fully melted and creamy.
- Season the sauce with soy sauce, lime juice, brown sugar, salt, and black pepper.
- Add bell pepper, broccoli, and snap peas; cook for 3–4 minutes until vegetables are tender yet vibrant.
- Fold cooked macaroni and sliced scallions into the sauce, coating evenly.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in the fridge up to 3 days.
- Add protein like tofu or chicken for extra substance.