7Shred all cheeses and toss them together in a bowl.
8Shred all cheeses and toss them together in a bowl.
9Shred all cheeses and toss them together in a bowl.
10Prepare the curry sauce.
11Prepare the curry sauce.
12Prepare the curry sauce.
13Add the cooked pasta and cheese to the sauce.
14Add the cooked pasta and cheese to the sauce.
15Add the cooked pasta and cheese to the sauce.
16Adjust the curry flavor by using 2 to 4 S&B curry blocks.
17Adjust the curry flavor by using 2 to 4 S&B curry blocks.
18Adjust the curry flavor by using 2 to 4 S&B curry blocks.
19If the sauce is too thick, loosen it with evaporated milk, regular milk, or reserved pasta water.
20If the sauce is too thick, loosen it with evaporated milk, regular milk, or reserved pasta water.
21If the sauce is too thick, loosen it with evaporated milk, regular milk, or reserved pasta water.
22Finish cooking the mac & cheese in the oven.
23Finish cooking the mac & cheese in the oven.
24Finish cooking the mac & cheese in the oven.
Ingredients
butter
butter
butter
shallot, finely diced
shallot, finely diced
shallot, finely diced
garlic, minced
garlic, minced
garlic, minced
flour
flour
flour
pasta (any shape but cavatappi or fusilli are great)
pasta (any shape but cavatappi or fusilli are great)
pasta (any shape but cavatappi or fusilli are great)
mozzarella, shredded fresh
mozzarella, shredded fresh
mozzarella, shredded fresh
gruyere, shredded fresh
gruyere, shredded fresh
gruyere, shredded fresh
sharp cheddar, shredded fresh
sharp cheddar, shredded fresh
sharp cheddar, shredded fresh
chicken bouillon
chicken bouillon
chicken bouillon
garlic powder
garlic powder
garlic powder
ground mustard
ground mustard
ground mustard
smoked paprika
smoked paprika
smoked paprika
evaporated milk
evaporated milk
evaporated milk
heavy cream
heavy cream
heavy cream
2 blocks S&B japanese curry blocks
2 blocks S&B japanese curry blocks
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.