Thai Red Curry Mac N Cheese

• Mac n Cheese
• kosher salt
• 1 lb elbow macaroni
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 4 ounces Thai red curry paste
• 2 cups whole milk
• 2 cups cream (OR use 5c whole milk in place of milk and cream)
• 8 ounces grated monterey jack cheese
• 8 ounces grated cheddar cheese
• Crumb Topping
• 3/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• kosher salt
• cracked black pepper

1. 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.
2. 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.
3. 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.
4. Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
5. Turn your broiler on.
6. For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
7. 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.

n cheese, kosher salt, elbow macaroni, butter, flour, red curry, milk, cream, cheese, cheddar cheese, panko breadcrumbs, butter, kosher salt, cracked black pepper

Taken from www.food.com/recipe/thai-red-curry-mac-n-cheese-470805 (may not work)