THAI RED CURRY MAC 'N' CHEESE

RECIPE FROM AARTI PARTY

* 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

Crumb Topping:

* 3/4 cup panko bread crumbs
* 2 tablespoons butter, melted
* Kosher salt and freshly ground black pepper

Directions

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.