Frog Tales

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 ...