The first thing people learn upon meeting me is that I LOVE LOVE LOVE chocolate.  Should I say it again?  LOVE!!!  Something that people who stick around learn is that I also LOVE LOVE LOVE cheese.  I have an unhealthy obsession with these two things that I’m working on.  Hey, we all have our vices, right!?

I got home from work today and stared at the contents of my pantry and refrigerator hoping for a brilliant idea to hit me upside the head.  And today it did!  As soon as I saw the cheese and red curry paste in my fridge and the pasta in my pantry, I knew exactly what I wanted to make for dinner – Red Curry Mac n’ Cheese!

In college, I used to make a very unhealthy mac n’ cheese filled with cream cheese and full fat cheddar cheese.  So bad but so good!  After making it a couple of times, I got the hang of the basics…rue –> cheese sauce.  The first time I tried healthifying the full fat version it turned out to be a fail.  But I think I have it down pat now.  Smile  This version is healthier but it still contains cheese, people!  I guess I’d call it semi-healthy!

The red curry adds a very unique flavor and contrast to the sharp cheddar. This dish is rich and creamy…everything I look for in my mac n’ cheese!  And honestly, I was a bit surprised at how good this came out!  Don’t you love it when that happens?!

Let’s get to it…

Red Curry Mac n’ Cheese
Yields 3-4 servings

1 1/2 cups cooked whole wheat elbow pasta
1 tablespoon olive oil
2 tablespoon Earth Balance, divided
2 tablespoons all purpose flour
2 teaspoons red curry paste
1 cup milk (I used skim)
1 (overflowing) cup 2% sharp cheddar cheese
salt to taste
a few dashes of paprika and garlic powder
small handful of breadcrumbs

Melt olive oil and 1 tablespoon Earth Balance in a medium pot.  Add in flour and whisk until combined into a thick paste.  Allow the flour paste to cook until it starts to turn brown (be careful to see that it doesn’t burn).  Add red curry paste and mix until combined.  Add milk and whisk until the flour paste melts into the milk (may take a few minutes).  When the milk starts to bubble, add cheese and whisk until combined.  Add salt, paprika, and garlic powder and stir until combined.  Add cooked pasta to sauce and mix well.  Pour pasta into a small glass dish.  Melt remaining 1 tablespoon Earth Balance in the microwave for 10 seconds.  Toss breadcrumbs in melted EB and sprinkle over mac n’ cheese.  Place the pan under the broiler for a few minutes until the top starts to turn brown.  Remove from broiler and devour!!!

I can’t say it enough…this was SOOO good (and SO easy)!  I have enough leftovers to last me three more meals…YIPPEE!!!!

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This may look like butternut squash soup, but I assure you it’s a yummy red curry cheese sauce simmering away.

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Mac n Cheese 008

Drooooooooooool… Smile with tongue out

Well, I’m off to do the dishes (ugh).  Hope you have a great night!

Do you make mac n’ cheese from scratch?  What’s your favorite flavor combo?  Any special add ins?

By Parita

0 thoughts on “Red Curry Mac n’ Cheese”
  1. Haha I love this considering I had mac and cheese today for lunch! But I had a naughty boxed one 😉 It was the first time I had it in years!! I love your recipe, will be making for sure 😀

  2. Ohhhh… anything you can add curry to is amazing. Especially when it involves gooey yummy mac ‘n cheese! I always make a super decadent Southern version from Scott Peacock/Edna Lewis’ cookbook. With cayenne. 🙂

  3. I’m already craving this recipe, and I just finished dinner! I love mac n’ cheese! Usually I make the recipe out of my all-time favorite OLD Good Housekeeping cookbook – I just use low-fat millk and lower-fat cheese to make it healthier! I think adding spices would add to the appeal and make the low-fat cheese less obvious! This looks so totally delicious!

  4. oh my heavens that looks delicious! I’m sure the curry offers a bright flavor that complements the gooey cheese soo well mmm mmm!

    I do like making mac and cheese from scratch and we usually add a bunch of veggies (onions, garlic, peppers, broccoli) and sometimes a bit of ground beef.

    Thanks so much for sharing, I can’t wait until my husband is eating cheese again so we can make a big pot of this! 🙂

  5. Amen to your love for cheese and chocolate- me too!

    Love when unexpected combos work- never would have put cheese with a thai ingredient! Looks delicious…especially with a side of brocolli!

  6. Droooool ! is right. This is making me really want to have it now at my breakfast time…I’d love to add some veggies to it specially onions, garlic and broccoli…
    This looks soooo delicious…yummmmmy!

  7. I do make mac n cheese from scratch and my secret ingredient is curry powder! I’ve never tried curry paste before but now I’ll give that a shot instead!

  8. sure, I make mac n cheese from scratch. I open a box – please note, the macaroni is still uncooked and in raw form. I heat water to a boiling temp and stir in the pasta, cooking it to an lovely al dente texture. Then I hit it with some cheese and allow the flavors to meld. Heat is used = I cooked from scratch.

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