Katsu Curry Mac & Cheese (Print)
Creamy macaroni meets flavorful Japanese curry, finished with golden panko topping for added crunch.
# Components:
→ Pasta
01 - 12 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1 tablespoon Japanese curry powder
08 - 1 tablespoon mild curry paste (optional, for richer flavor)
09 - 1 teaspoon soy sauce
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - Salt and freshly ground black pepper, to taste
→ Crispy Topping
13 - 3 tablespoons unsalted butter
14 - 1 cup panko breadcrumbs
15 - 1 tablespoon sesame seeds
→ Optional Toppings
16 - 2 spring onions, thinly sliced
17 - 1 tablespoon pickled ginger, finely chopped
# Method:
01 - Preheat oven to 400°F and grease a medium baking dish thoroughly.
02 - Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
03 - In a saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk for one minute to develop a roux.
04 - Gradually whisk in milk, stirring constantly until the mixture thickens, about 3 to 5 minutes.
05 - Incorporate cheddar, mozzarella, curry powder, curry paste if using, soy sauce, garlic powder, onion powder, and season with salt and pepper. Stir until the cheeses melt and sauce becomes smooth.
06 - Add drained macaroni to the sauce, mixing until thoroughly coated. Transfer this mixture into the prepared baking dish.
07 - Melt 3 tablespoons butter in a skillet. Add panko breadcrumbs and toast, stirring frequently, until golden. Stir in sesame seeds.
08 - Evenly sprinkle the toasted panko mixture over the mac and cheese. Bake for 20 to 25 minutes until bubbling and golden on top.
09 - Top with sliced spring onions and pickled ginger before serving, if desired.
# Expert Advice:
01 -
- Unique blend of cheesy American classic and vibrant Japanese flavors
- Crispy panko topping adds irresistible texture
02 -
- Contains milk, wheat (gluten), soy, and sesame seeds
- Add katsu cutlets for a non-vegetarian twist
03 -
- Toast panko until deeply golden for extra crunch
- Let dish cool for 5 minutes before serving for easier slicing