Baked Japanese Curry Mac & Cheese
This is mac and cheese with a twist - the curry cube adds a mild, sweet spice that works wicked well with the creamy white cheddar. I came across this idea on TikTok and had to try it; it's going into regular rotation.
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.