Thai Mac and Cheese

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READY IN: 55mins
SERVES: 8
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil 4 quarts of water. Add salt and pasta, and cook to box instructions, about 7 minutes. Drain.
  • Place garlic, ginger, and jalapeno in food processor and pulse until minced.
  • Heat the broiler to high.
  • In a large pot, melt butter and 2 tbsp coconut oil over medium-high heat. Saute the onion and red pepper until starting to soften, about 5-7 minutes. Add garlic mixture and cook for an additional minute.
  • Whisk in the flour and continue whisking for about 1 minute. Add the curry paste and keep whisking until combined.
  • Add coconut milk and broth. 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 spinach and stir until melted. Add the pasta and toss to combine.
  • Toss the panko with the melted coconut oil.
  • To assemble, pour mac and cheese into a broiler-safe casserole dish, sprinkle with topping, and broil until browned.
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