Red Curry Mac ‘n’ Cheese
175 gram Dry Macaroni
130 gram Grated cheddar cheese
60 gram Grated mozzarella cheese
100 gram Butter
40 gram Plain flour
10 gram Coconut oil
300 milliliter Milk
1/2 tablespoon Thai red curry
1/4 teaspoon Whole grain mustard (optional)
1 pinch Salt and pepper
-Cooked the macaroni according to instruction on the package.
-Preheat the oven at 200 Celsius.
-Heat the 50-gram butter, coconut oil and plain flour in a saucepan. Heat gently until the butter has melted, Stirring regularly while heating this sauce base.
-Gradually pour while whisk in 300 ml of milk, bring it to boil. Add the curry paste and keep stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 minutes until thickened.
-Take off the heat, add 100 gram of grated cheddar cheese, mustard, cooked macaroni, a pinch of salt and pepper. Fold gently.
-Transfer into the ovenproof dish/es. Sprinkle the rest of the cheddar cheese and mozzarella cheese.
-Bake for 20-30 minutes.
-Enjoy, this family favorite with your choice of vegetable.
– The white sauce can be tricky to cook. Especially, while you whisk the butter and flour. Don’t panic -keep an eye on the pan and keep stirring at all times.
-If you would like a lovely crispy golden brown topping. Turn the heat up a little for the last 5 minutes of cooking. Make sure you keep an eye on the oven at all time though.
-Make sure you use a good Thai Red Curry Paste. Click here to see why. Thai Kitchen Staples.