Japanese Curry Mac and Cheese
Ingredients
Elbow Macaroni: 12 ounces
Unsalted Butter: 4 tablespoons.
All-Purpose Flour: 4 tablespoons
Whole Milk: 3 cups
Japanese Curry Roux Blocks: 3 blocks (from a standard 7-oz package)
Sharp Cheddar Cheese: 2 cups, shredded
Mozzarella Cheese: 1 cup, shredded
Salt: 1 teaspoon
Black Pepper: ½ teaspoon. A subtle touch of heat
Panko Breadcrumbs: ½ cup (optional)
Directions
Preheat Your Equipment: Preheat your oven to 375°F (190°C) and grease your 9×13 baking dish.
Combine Ingredients: In a large pot, cook macaroni in salted water until al dente. Drain and set aside.
Prepare Your Cooking Vessel: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes. Slowly add milk, whisking to create a smooth sauce.
Assemble the Dish: Add curry roux blocks to the sauce. Stir until completely melted. Remove from heat and mix in cheddar and mozzarella until melted. Add salt and pepper. Fold in cooked macaroni until fully coated.
Cook to Perfection: Pour the mixture into the baking dish. Sprinkle with extra cheese and panko if using.
Finishing Touches: Bake uncovered for 20 minutes. Broil for 2–3 minutes for a golden crust.
Serve and Enjoy: Let rest for 5 minutes. Garnish with chopped parsley or scallions, then dig in.
Notes
Use freshly grated cheese for optimal melt and flavor.
Room temperature milk prevents clumps in the sauce.
Add a pinch of cayenne for heat if desired.
Leftovers reheat well with a splash of milk.
Nutrition
Serving Size: 1 plate
Calories: 540
Sugar: 6g
Sodium: 780mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg