Thai Green Curry Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup coconut milk
• 3 tablespoons Thai green curry paste
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup fresh basil leaves, chopped
• 2 scallions, thinly sliced
• 1 lime, cut into wedges
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 1 tablespoon vegetable oil

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the elbow macaroni until just al dente, about 1 minute less than package directions. Drain and set aside.

   8:00 · Boil pasta
2. 2

   In the same pot, heat the vegetable oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.

   1:00 · Sauté garlic and ginger
3. 3

   Add the butter and melt, then whisk in the flour and cook, stirring constantly, to form a smooth roux, about 1 minute.

   1:00 · Cook roux
4. 4

   Gradually whisk in the whole milk and coconut milk, stirring to eliminate lumps, then bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

   5:00 · Simmer sauce
5. 5

   Whisk in the green curry paste, fish sauce, and brown sugar until fully incorporated and smooth.

6. 6

   Reduce heat to low and gradually add the cheddar and Gruyere cheeses, stirring until melted and the sauce is smooth and glossy.

   3:00 · Melt cheese
7. 7

   Season the cheese sauce with salt and black pepper, then fold in the cooked macaroni until evenly coated.

8. 8

   Preheat the oven to 375°F. Transfer the macaroni and cheese to a greased 9x13-inch baking dish and spread evenly.

9. 9

   Sprinkle the panko breadcrumbs evenly over the top and bake until the top is golden and the sauce is bubbling around the edges.

   20:00 · Bake mac and cheese
10. 10

    Remove from the oven and let rest for 5 minutes, then top with chopped basil and sliced scallions before serving with lime wedges.

    5:00 · Rest before serving