Ingredients (~6 servings)
- 4 1/2 Tbsp salted butter
- 3/4 shallot, finely diced
- 1 1/2 cloves garlic, minced
- 4 1/2 Tbsp all-purpose flour
- Salt, pepper, paprika, thyme, and a pinch of nutmeg to taste
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 1/3 cup chicken or vegetable stock
- 1 1/2 Japanese curry cubes (Golden Curry brand works great)
- 15 oz white cheddar, grated
- ~2 1/4 cups elbow noodles (or rigatoni, shells, cavatappi)
- 3 oz pasta water, reserved
- 3/4 cup seasoned breadcrumbs or panko
Get the Noodles Going and Preheat Your Oven
Fill a large sauce pan with water and set it to boil.
Once boiling, add 2 tsp of salt and your 2 1/4 cups of noodles.
Cook for ~10 minutes – you want them just shy of al dente since they’ll finish cooking in the oven.
Before you drain, reserve 3 oz of the pasta water; this helps bind the curry cube into the sauce.
Preheat your oven to 375F while the pasta cooks.
Make the Roux Base
Heat a large skillet to medium heat and add 4 1/2 Tbsp of butter.
Once melted, add the 3/4 diced shallot, 1 1/2 cloves minced garlic, and your seasonings – cook for ~2-3 minutes until fragrant.
Add 4 1/2 Tbsp of flour and immediately start stirring with a wooden spoon or silicone spatula.
You want to form a paste – this is your roux. Keep stirring continuously for ~4-5 minutes to toast the flour and spices.
Build the Cheese Sauce
Slowly add the 1 1/2 cups of milk, a little at a time.
The roux will look like it’s separating at first but keep mixing – it’ll come together as the milk heats up.
Once all the milk is incorporated, add the 1/3 cup stock and 3/4 cup heavy cream; whisk everything together.
Keep stirring as it heats; the sauce will start thickening.
Add the 1 1/2 curry cubes and 3 oz pasta water – stir until the cubes completely melt into the sauce.
This is where the magic happens; the curry dissolves into this sweet, mildly spiced base.
Add Cheese and Combine with Pasta
Slowly add about 1/3 of the 15 oz grated white cheddar, stirring until melted.
Add another 1/3, stir until melted.
Reserve the final 1/3 for topping – you want some cheese on top for browning.
Add the cooked noodles to the cheese sauce and stir to combine.
Assemble and Bake
Grease an oven-safe baking dish and transfer the mac and cheese into it.
Evenly sprinkle the remaining cheese and 3/4 cup breadcrumbs over the top.
Place the dish on a baking sheet on the middle rack of your oven.
Bake for 15 minutes, then switch to broil.
Watch closely so the breadcrumbs don’t burn – you want an even golden brown across the top.
Remove when the breadcrumbs are crispy and let stand ~1-2 minutes before serving.
The curry flavor is subtle but adds this sweet warmth that pairs perfectly with the sharp white cheddar.
Baked Japanese Curry Mac & Cheese
Ingredients
Ingredients (~6 servings)
- 4 1/2 Tbsp salted butter
- 3/4 shallot, finely diced
- 1 1/2 cloves garlic, minced
- 4 1/2 Tbsp all-purpose flour
- Salt, pepper, paprika, thyme, and a pinch of nutmeg to taste
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 1/3 cup chicken or vegetable stock
- 1 1/2 Japanese curry cubes, Golden Curry brand works great
- 15 oz white cheddar, grated
- ~2 1/4 cups elbow noodles, or rigatoni, shells, cavatappi
- 3 oz pasta water, reserved
- 3/4 cup seasoned breadcrumbs or panko
Instructions
- Boil water in a large saucepan, add 2 tsp salt and 2 1/4 cups noodles, cook 10 minutes until just shy of al dente.
- Reserve 3 oz pasta water before draining.
- Preheat oven to 375F.
- Melt 4 1/2 Tbsp butter in a large skillet over medium heat.
- Add 3/4 diced shallot, 1 1/2 cloves minced garlic, and seasonings, cook 2-3 minutes until fragrant.
- Add 4 1/2 Tbsp flour and stir continuously for 4-5 minutes to form a roux.
- Slowly add 1 1/2 cups milk, stirring constantly until incorporated.
- Add 1/3 cup stock and 3/4 cup heavy cream, whisk together.
- Stir in 1 1/2 curry cubes and reserved pasta water until cubes melt completely.
- Add 2/3 of the 15 oz grated white cheddar in two batches, stirring until melted.
- Reserve remaining 1/3 cheese for topping.
- Add cooked noodles to cheese sauce and stir to combine.
- Transfer to greased oven-safe baking dish.
- Top with remaining cheese and 3/4 cup breadcrumbs.
- Place on baking sheet on middle rack and bake 15 minutes.
- Switch to broil and watch closely until breadcrumbs are golden brown and crispy.
- Let stand 1-2 minutes before serving.