Red Curry Mac and Cheese

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Give classic mac and cheese a bold twist with this Red Curry Mac and Cheese. Creamy, cheesy pasta is infused with the rich, aromatic flavours of Thai red curry, creating the perfect balance of comfort and a little kick of spice.

Ingredients

• 400g macaroni or other small shaped pasta
• 50g butter
• 4 spring onions, white and light green part, chopped, green top reserved to garnish
• 1 tbsp red curry paste
• 50g plain flour
• 700ml milk
• 250g mature cheddar, grated
• ¾ cup grated mozzarella
• Pinch of salt

Method

1. Melt butter in a medium pot and add the spring onions. Cook over medium heat for a few minutes then add the red curry paste. Stir into the butter and fry for 1 minute. With a wooden spoon, stir in the flour to make a roux. Continue to stir for 1-2 minutes to cook out the raw flour taste. Little by little whisk in the milk. Keep whisking so there are no lumps and bring to a gentle boil until it thickens. Take off the heat and mix in the cheeses.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
3. Use a slotted spoon to transfer the pasta into the cheesy sauce, allowing some of the starchy water to go into the sauce. Fold the pasta thoroughly through the sauce.
4. Portion mac and cheese and then sprinkle spring onions over the top.