Creamy Thai Curry Mac Cheese (Print Version)

Creamy coconut-curry sauce and cheese fuse with tender pasta and crisp veggies for a vibrant, flavorful main dish.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni or short pasta

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 cup snap peas, halved
05 - 2 scallions, thinly sliced

→ Sauce

06 - 2 tablespoons unsalted butter or coconut oil
07 - 2 tablespoons all-purpose flour
08 - 1 tablespoon Thai red curry paste
09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - 1 cup whole milk or unsweetened plant milk
11 - 2 cups sharp cheddar cheese, shredded
12 - 1/2 cup mozzarella cheese, shredded
13 - 1 tablespoon soy sauce
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon brown sugar
16 - Salt and black pepper to taste

→ Garnish

17 - 2 tablespoons fresh cilantro, chopped
18 - Lime wedges

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente according to package instructions. Drain thoroughly and set aside.
02 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute to form a smooth roux.
03 - Add Thai red curry paste to the roux. Stir and cook for 30 seconds until aromatic.
04 - Gradually whisk in coconut milk and whole milk. Continue stirring to avoid lumps and bring to a gentle simmer.
05 - Add shredded cheddar and mozzarella. Stir until cheeses are fully melted, creating a creamy sauce.
06 - Stir in soy sauce, fresh lime juice, and brown sugar. Season with salt and black pepper to taste.
07 - Add bell pepper, broccoli florets, and snap peas. Cook for 3–4 minutes until vegetables are just tender but still vibrant.
08 - Fold cooked macaroni and sliced scallions into the sauce, ensuring even coating throughout.
09 - Serve hot and garnish each portion with chopped cilantro and lime wedges.

# Additional Tips::

01 -
  • Uses only simple pantry items and easy to find produce
  • Comes together in under 40 minutes for a weeknight winner
  • Customizable for vegetarian or vegan diets without sacrificing flavor
  • Marries the nostalgic comfort of mac and cheese with an irresistible burst of Southeast Asian spice and freshness
02 -
  • Vegetarian friendly and can be made vegan
  • Rich in flavor yet lighter than traditional mac thanks to coconut milk
  • Excellent use for leftover veggies or random fridge produce
  • The Thai red curry paste always reminds me of my time backpacking in Southeast Asia The warmth it brings is instantly nostalgic and a tiny dollop goes a long way My kids love making their own bowls with extra lime and cilantro piled on top
03 -
  • Always toast your curry paste in the fat before adding liquids This unlocks all its flavors and brings depth to the sauce
  • Shred your own cheeses from blocks for a silkier melt and better taste
  • Serve immediately after mixing for the creamiest texture Avoid letting the pasta sit in the sauce for too long before serving

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