Serves 1
Directions
- 1Cook the pasta about 2 minutes before al dente.
- 2Reserve a little pasta water.
- 3Shred all cheeses and toss them together in a bowl.
- 4Prepare the curry sauce.
- 5Add the cooked pasta and cheese to the sauce.
- 6Adjust the curry flavor by using 2 to 4 S&B curry blocks.
- 7If the sauce is too thick, loosen it with evaporated milk, regular milk, or reserved pasta water.
- 8Finish cooking the mac & cheese in the oven.
Ingredients
- butter
- shallot, finely diced
- garlic, minced
- flour
- pasta (any shape but cavatappi or fusilli are great)
- mozzarella, shredded fresh
- gruyere, shredded fresh
- sharp cheddar, shredded fresh
- chicken bouillon
- garlic powder
- ground mustard
- smoked paprika
- evaporated milk
- heavy cream
- 2 blocks S&B japanese curry blocks
Tips
- Cook the pasta about 2 minutes before al dente since it will finish cooking in the oven. Cavatappi or fusilli are ideal, but any shape works. Reserve a little pasta water in case you need to loosen the sauce.
- Always shred your own cheese for the best melt and creaminess, and toss all the cheeses together in a bowl before adding to the sauce.
- Use 2–3 S&B curry blocks depending on your taste: 2 for subtle, 3 for stronger, or even 4 for a bold curry punch.
- The curry blocks naturally thicken the sauce, so if it’s too thick, loosen it with evaporated milk, regular milk, or reserved pasta water.
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