Lunch: Thai Red Curry Mac 'n' Cheese

Ingredients

Kosher salt
1 pound elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 (4-ounce) jar Thai red curry paste
2 cups whole milk
2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
8 ounces Monterey Jack cheese, grated
8 ounces Cheddar cheese, grated

Instructions

For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain. In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute. Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes. Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine. Turn your broiler on. For the crumb topping: Toss the panko with the melted butter and season with salt and pepper. To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.

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