Lemongrass Curry Mac & Cheese
This Lemongrass Curry Mac & Cheese is a delicious, internationally inspired twist on everyone’s favorite cheesy comfort food! Whether you’re looking for a unique side dish or want to serve something delicious at your next potluck, this recipe has you covered!
Yoko Segawa of Yoko’s Kitchen
Yoko Segawa of Yoko’s Kitchen
Recipe - Heinen's of Rocky River
Lemongrass Curry Mac & Cheese
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
½ cup Heinen’s plain Panko bread crumbs
¼ cup Heinen’s grated parmesan cheese
2 Tbsp. Heinen’s extra virgin olive oil
8 oz. cavatelli pasta
2 Tbsp. Heinen’s unsalted sweet cream butter, plus more for the baking dish
2 Tbsp. all-purpose flour
1 jar Red Boat Vietnamese lemongrass curry
¼ cup Heinen’s heavy whipping cream
1 cup Heinen’s sharp cheddar cheese, shredded
1 cup Heinen’s mozzarella cheese, cheese
Salt
Pepper
Directions
- Preheat the oven to 400°F. Butter a 2-quart baking dish.
- In a small bowl, toss the breadcrumbs, parmesan cheese, and olive oil. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain a few minutes before al dente.
- In a large pan, melt the butter over medium heat. Whisk in the flour and cook until bubbly and shiny, about 2–3 minutes. Gradually add the Lemongrass Curry and heavy cream, stirring continuously. Cook until thickened, about 5–6 minutes.
- Reduce the heat to low. Add the cheddar and mozzarella and mix until smooth. Add the cooked pasta and stir to coat evenly. Taste and season with salt and pepper, if necessary.
- Transfer into the prepared baking dish and top with the breadcrumb mixture. Bake at 400°F until the surface is golden and crispy, about 15 to 20 minutes.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 400°F. Butter a 2-quart baking dish.
- In a small bowl, toss the breadcrumbs, parmesan cheese, and olive oil. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain a few minutes before al dente.
- In a large pan, melt the butter over medium heat. Whisk in the flour and cook until bubbly and shiny, about 2–3 minutes. Gradually add the Lemongrass Curry and heavy cream, stirring continuously. Cook until thickened, about 5–6 minutes.
- Reduce the heat to low. Add the cheddar and mozzarella and mix until smooth. Add the cooked pasta and stir to coat evenly. Taste and season with salt and pepper, if necessary.
- Transfer into the prepared baking dish and top with the breadcrumb mixture. Bake at 400°F until the surface is golden and crispy, about 15 to 20 minutes.
