A wonderful twist to Mac 'n Cheese

Thai Red Curry Mac 'n Cheese:

Pod enjoying the "Mac"

• Kosher salt
• 1 pound elbow macaroni
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 1 (4-ounce) jar Thai red curry paste
• 4 cups half & half milk

• 8 ounces Monterey Jack cheese, grated
• 8 ounces Cheddar cheese, grated

• 1 cup pancetta or bacon pieces

Crumb Topping:

• 3/4 cup panko bread crumbs

• 2 tablespoons butter, melted
• Kosher salt and freshly ground black pepper

Directions

For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.

In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.

Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream. 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 stir until melted. Add the pasta and pancetta and toss to combine.

Turn your broiler on.

For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.

To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.