Japanese Curry Mac and Cheese
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An ultra-creamy stovetop macaroni and cheese made with cheddar, a buttery roux, and Japanese golden curry blocks. The curry adds warm aromatics, gentle spice, and savory depth to the cheese sauce.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 16 g
- 245 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 895 g before cooking, which is about 225 g per serving.
Steps
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve a small amount of the cooking water, then drain the pasta; it is fine if a little water clings to the noodles.
While the pasta cooks, melt the butter in a large saucepan over medium heat. Let it melt completely without allowing it to brown.
Add the flour to the melted butter. Whisk continuously for several minutes, until the flour is fully incorporated and the roux becomes lightly browned and fragrant.
Pour in the milk a little at a time, whisking constantly after each addition to keep the sauce smooth. Continue whisking until the mixture is evenly combined and begins to thicken.
Add the two Japanese golden curry blocks to the warm milk mixture. Stir until the blocks completely disintegrate and the sauce turns a rich golden color and smells aromatic.
Add the grated cheddar a small handful at a time, stirring after each addition until melted before adding more. Continue until the sauce is smooth, glossy, and creamy.
Add the drained pasta to the curry-cheese sauce. Stir thoroughly so every noodle is coated. If the sauce is too thick, loosen it with a small splash of reserved pasta water until it reaches a creamy consistency.
Serve immediately while hot and creamy.
Notes
The transcript does not specify the pasta quantity, so 12 ounces is an estimate for the stated sauce quantities. Curry roux blocks vary in size and saltiness by brand; adjust the amount or loosen the sauce with pasta water as needed. The recipe contains no separately stated salt or pepper beyond the suggested salted pasta water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 696
- Protein
- 26 g
- Carbs
- 73 g
- Fat
- 34 g
- Fiber
- 3 g
Where the calories come from
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