Creamy Japanese Curry Mac and Cheese
This unique fusion dish combines the comforting warmth of mac and cheese with the savory richness of Japanese curry, creating a deliciously creamy meal that's both familiar and excitingly new. Perfect for comfort food enthusiasts looking to elevate their culinary experience.
Equipment
- 9x13 inch baking dish
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Cheese grater
- Cutting board
- Chef's knife
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 1 package Japanese curry roux about 3.5 oz, mild, medium, or hot based on preference
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 carrot finely diced
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 1 tbsp soy sauce
- 1 cup panko breadcrumbs optional, for topping
- 2 tbsp butter melted, optional, for topping
- 2 tbsp fresh parsley or scallions chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrot, and garlic, and sauté until softened, about 5 minutes.
- Add the flour to the pot and stir continuously for about 1 minute to create a roux.
- Gradually whisk in the warm milk and heavy cream, stirring constantly to prevent lumps from forming.
- Bring the mixture to a simmer and cook until it begins to thicken, about 5 minutes.
- Break the Japanese curry roux into pieces and add to the pot. Stir until completely dissolved and well incorporated.
- Add the soy sauce, salt, and pepper. Adjust seasonings to taste.
- Remove the pot from heat and gradually add the cheddar, mozzarella, and half of the parmesan cheese, stirring until melted and smooth.
- Add the cooked macaroni to the curry cheese sauce and fold gently until all pasta is evenly coated.
- Transfer the mixture to the prepared baking dish.
- If using the optional topping, combine the panko breadcrumbs with the melted butter and remaining parmesan cheese. Sprinkle this mixture evenly over the mac and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with chopped parsley or scallions and serve hot.
Notes
For a spicier version, use hot Japanese curry roux or add a pinch of cayenne pepper.
You can find Japanese curry roux in most Asian grocery stores or in the international aisle of well-stocked supermarkets. Popular brands include S&B Golden Curry, Vermont Curry, and Java Curry.
For added protein, consider mixing in cooked diced chicken, shrimp, or tofu before baking.
Vegetable additions like peas, corn, or spinach can be stirred in with the macaroni for extra nutrition and color.
This dish can be prepared ahead of time and refrigerated before baking. If baking from cold, add an extra 10-15 minutes to the baking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. When reheating, add a splash of milk to maintain creaminess.
