Katsu Curry Mac Cheese

This Katsu Curry Mac and Cheese fuses creamy, nostalgic comfort with the aromatic depth of Japanese katsu curry and a golden, crispy panko topping. Whether you crave a new twist on mac and cheese or are seeking an impressive weeknight dinner, this dish always wows, warm, bubbling, boldly spiced, and packed with crunchy texture.

This quickly became a family favorite after I first made it for a potluck where not a single spoonful was left behind. Each time I serve it, memories of fun weeknight dinners come back, and now it is the most requested dish when friends visit.

Ingredients

• Elbow macaroni: gives just the right bite and holds the sauce perfectly look for bronze-cut pasta for a heartier texture
• Unsalted butter: adds richness throughout and gives control over saltiness always choose European-style for the best flavor
• All-purpose flour: thickens the sauce into that classic creamy base sift first for a lump-free roux
• Whole milk: brings body and mild sweetness to the cheese sauce always use full-fat for best results
• Sharp cheddar cheese: offers bold cheesy tang grate your own for meltier results
• Mozzarella cheese: brings that signature stretch and creaminess look for whole-milk blocks for best melting
• Japanese curry powder: infuses the dish with deep savory warmth select brands with a hint of sweetness and mild spice
• Mild curry paste: is optional but boosts the curry kick I use S&B for a well-rounded taste
• Soy sauce: adds umami depth and complexity use a naturally brewed, low-sodium type
• Garlic powder: weaves aromatic warmth through every bite fresh garlic works too but powder blends in seamlessly
• Onion powder: enhances that comforting base flavor always choose fresh, fragrant powder for best flavor
• Salt and black pepper: bring all the elements into perfect balance
• Panko breadcrumbs: create the ultimate crispy top choose Japanese-style for maximum crunch
• Sesame seeds: add a nutty finish always toast lightly first for more aroma
• Spring onions sliced for garnish: add freshness and a mild bite use the green tops for color
• Pickled ginger: brings tangy contrast and color the brighter pink type gives the best visual pop

Instructions

Prep the Oven and Dish:

Preheat your oven to 200 Celsius or 400 Fahrenheit and grease a medium baking dish thoroughly so nothing sticks and your finished mac and cheese scoops out cleanly

Boil the Pasta:

Fill a large pot with well-salted water and bring to a rolling boil add the elbow macaroni and cook until just al dente which typically means about one minute less than the package suggests drain immediately and set aside so it does not overcook

Start the Roux:

Melt two tablespoons of unsalted butter in a heavy-bottomed saucepan over medium heat as soon as it sizzles whisk in the flour and cook gently for one full minute to cook off the raw taste stir constantly to avoid burning and create a smooth base

Create the Cheese Sauce:

Gradually pour in the whole milk while whisking continuously keep whisking as the mixture thickens for three to five minutes until it drapes over your whisk this is the key to a lump-free silky sauce

Melt in the Cheeses and Spices:

Lower the heat and stir in the shredded cheddar and mozzarella add the curry powder curry paste if using soy sauce garlic powder onion powder and a big pinch of salt and black pepper stir patiently until everything melts and you have a glossy sauce flecked with spice

Combine Pasta and Sauce:

Add the drained macaroni to the sauce in the pot toss thoroughly so every piece is coated then pour the mixture into your prepared baking dish and level the top for even baking

Toast the Panko Topping:

Melt three tablespoons of butter in a skillet over medium heat add panko breadcrumbs and stir constantly for two to four minutes until every crumb is gold and fragrant mix in sesame seeds and toast for another thirty seconds then remove from heat

Top and Bake:

Scatter the hot panko mixture evenly over the macaroni in the baking dish pressing lightly so it sticks slide the dish into the oven and bake for twenty to twenty five minutes until the top is bubbling and deep golden

Garnish and Serve:

Remove the bubbly mac and cheese from the oven let it stand for five minutes garnish with sliced spring onions and pickled ginger scoop and serve steaming hot for the best flavor

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My favorite part is the way the sesame seed panko topping stays super crisp even on leftovers The first time I made this my kids insisted on calling it magic cheese curry and it is still known by that name in our house Every time I toast the panko the smell alone gets everyone rushing to the kitchen

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If the topping softens refresh under the broiler for two minutes to crisp it back up For longer storage portion into freezer-safe containers and freeze for up to two months Thaw overnight in the fridge and reheat gently in the oven covered with foil

Ingredient Substitutions

Swap in gluten-free elbows and measure one to one if you need a wheat-free option If you are out of cheddar Gruyère or fontina make good replacements Try coconut milk in place of cow milk if you want a dairy-free twist though the sauce will be slightly sweeter For extra heat use a spicy curry powder

Serving Suggestions

Katsu Curry Mac and Cheese shines as the main dish but pairs beautifully with a sharp green salad or steamed broccoli Leftover slices make an over-the-top grilled cheese sandwich For heartier appetites layer crispy katsu-style chicken or tofu right on top before baking

Cultural and Seasonal Adaptations

This dish draws from Japanese yoshoku culture where Western and Japanese flavors happily mingle Use kabocha squash for a fall twist or add roasted root vegetables in winter In spring a handful of peas or tender greens folded in will brighten the casserole Any time you serve it at a celebration the unique fusion flavors always get compliments

Success Stories

Friends have raved that this recipe is the hit of every potluck and there are never any leftovers Kids love the cozy feel and surprising curry kick One reader even makes double batches and freezes individual portions for quick lunches

Freezer Meal Conversion

Double the recipe and divide between two smaller pans Tightly wrap and freeze one before baking When ready to eat let it thaw in the fridge overnight then bake as directed with an extra five minutes This is the method that has saved me on so many busy weeknights

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With crispy topping and bold curry flavor, every bite is pure comfort food joy. Make this fusion casserole once and it will earn requests for years to come.

Common Recipe Questions

→ What type of pasta works best?

Elbow macaroni is ideal for capturing sauce, but penne or fusilli also hold up well in this dish.

→ Can this dish be made vegetarian?

Absolutely! Skip any meat additions and rely on the rich cheese and curry flavors for a satisfying meal.

→ How is the crispy topping made?

Panko breadcrumbs are toasted in butter and mixed with sesame seeds for a crunchy finish on top.

→ What cheeses are recommended?

Sharp cheddar and mozzarella melt smoothly and compliment the curry. Try Gruyère for extra depth.

→ Any recommended garnishes?

Try sliced spring onions and finely chopped pickled ginger for freshness and extra tang.

→ Are there gluten-free adaptations?

Use gluten-free pasta and breadcrumbs, and substitute flour in the sauce with a gluten-free alternative.