Lemongrass Curry Mac & Cheese
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
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!
Small cavatelli pasta shells are cooked to perfection and mixed with a rich and flavorful curry cheese sauce made from a blend of cheeses, cream, and an authentic Vietnamese Lemongrass Curry from Red Boat Fish Sauce. Full of Vietnamese flavor, this lemongrass curry gets its aromatic umami taste from fragrant lemongrass and fish sauce, along with a hint of sweetness from coconut and tomato.
After mixing the pasta together and topping with breadcrumbs, this dish is ready for the oven. Baked until golden and crispy, this fusion dish is delicious as an entree or served as a side to grilled chicken and fresh veggies!
Why You’ll Love This Recipe
- It features Red Boat Fish Sauce Vietnamese Lemongrass Curry. Red Boat Fish Sauce Vietnamese Lemongrass Curry adds a spicy kick and rich depth to traditional mac and cheese. This curry also works well in a variety of other recipes—enjoy with your favorite proteins or add to your next stir fry!
- It’s creamy and comforting. Silky, creamy cheese sauce coats every bite of the cavatelli pasta in this recipe. Cavatelli means “little hollows,” so the scalloped edges hold every bit of the cheesy sauce perfectly. The comforting flavors of curry and mac and cheese combine into an easy but impressive dish.
- It’s versatile. Delicious alongside roasted veggies, BBQ, or served as an entree, this delicious side dish complements any meal beautifully and helps add a bit more flavor to your plate!
Lemongrass Curry Mac & Cheese
Servings: 4
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
Instructions
- 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.
