📝 About This Recipe
This soul-warming fusion dish marries the velvety comfort of a classic American stovetop mac and cheese with the aromatic, sun-drenched flavors of a traditional Southern Thai yellow curry. The natural sweetness of coconut milk and turmeric-stained curry paste cuts through the richness of sharp cheddar and nutty Gruyère, creating a complex flavor profile that is both familiar and exotic. It’s a bold, vibrant reimagining of comfort food that brings a sophisticated, spicy flair to the dinner table.
🥗 Ingredients
Pasta Base
- 1 pound Cavatappi or Elbow Macaroni (dried)
- 2 tablespoons Kosher Salt (for pasta water)
Curry Aromatics
- 3 tablespoons Unsalted Butter
- 3-4 tablespoons Yellow Curry Paste (Mae Ploy or Maesri brand recommended for authenticity)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (grated or minced)
- 1 teaspoon Fresh Ginger (finely grated)
The Golden Sauce
- 3 tablespoons All-purpose Flour
- 13.5 ounce can Full-fat Coconut Milk (shaken well)
- 1 cup Whole Milk
- 2 cups Sharp Yellow Cheddar (freshly shredded)
- 1 cup Gruyère Cheese (freshly shredded)
- 1 tablespoon Fish Sauce (adds essential umami depth)
- 1 teaspoon Palm Sugar or Brown Sugar (to balance the heat)
Garnish and Finish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Crispy Fried Shallots (store-bought or homemade)
- 1-2 pieces Thai Red Chilies (thinly sliced for extra heat)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package directions, but stop 2 minutes early to achieve a firm 'al dente' texture, as it will continue to cook in the sauce.
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2
While the pasta cooks, melt the butter in a large deep skillet or Dutch oven over medium heat.
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3
Add the minced shallots to the butter and sauté for 2-3 minutes until translucent and soft.
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4
Stir in the yellow curry paste, garlic, and ginger. Use a wooden spoon to 'bloom' the paste in the fat for 2 minutes until it becomes fragrant and turns a shade darker.
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5
Sprinkle the flour over the aromatic paste mixture. Whisk constantly for 1-2 minutes to cook out the raw flour taste, forming a golden-hued roux.
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6
Slowly pour in the coconut milk and whole milk while whisking vigorously to ensure no lumps form. The sauce should be smooth and vibrant yellow.
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7
Simmer the sauce gently for 4-5 minutes until it thickens enough to coat the back of a spoon.
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8
Stir in the fish sauce and palm sugar. Taste the base; it should be savory, slightly sweet, and aromatic.
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9
Reduce the heat to low and add the shredded cheddar and Gruyère in handfuls. Stir gently in a figure-eight motion until the cheese is completely melted and the sauce is glossy.
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10
Drain the pasta (reserving a splash of pasta water) and immediately fold the hot noodles into the cheese sauce. Toss until every crevice of the pasta is filled with the curry-cheese mixture.
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11
If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it to your desired consistency.
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12
Transfer to a serving bowl and top generously with crispy shallots, fresh cilantro, and sliced chilies. Serve immediately with lime wedges on the side.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which can make this delicate curry sauce grainy. If you prefer a milder dish, start with 2 tablespoons of curry paste and work your way up. To make this vegetarian, substitute the fish sauce with an equal amount of light soy sauce or 'no-fish' sauce. Don't skip the lime juice at the end; the acidity is crucial to cutting through the heavy fats of the coconut and cheese. For a crunchy topping, you can toss the finished mac in a baking dish with Panko and broil for 2 minutes.
🍽️ Serving Suggestions
Pair with a crisp, cold Thai Lager or a dry Riesling to complement the spice. Serve alongside a simple cucumber salad (Ajat) with rice vinegar and sugar to provide a refreshing contrast. A side of charred broccolini with garlic fits the flavor profile perfectly. For a protein boost, top with grilled shrimp or sliced lemongrass chicken. Finish the meal with fresh mango slices for a traditional Thai-inspired dessert.