Thai Mac And Cheese Food

VEGAN THAI MAC N CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
• Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
• Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
• Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
• Bake in the preheated oven until sauce is bubbling, about 10 minutes.

THAI MAC AND CHEESE

Steps:

• Boil 4 quarts of water. Add salt and pasta, and cook to box instructions, about 7 minutes. Drain.
• Place garlic, ginger, and jalapeno in food processor and pulse until minced.
• Heat the broiler to high.
• In a large pot, melt butter and 2 tbsp coconut oil over medium-high heat. Saute the onion and red pepper until starting to soften, about 5-7 minutes. Add garlic mixture and cook for an additional minute.
• Whisk in the flour and continue whisking for about 1 minute. Add the curry paste and keep whisking until combined.
• Add coconut milk and broth. Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
• Off heat, whisk in the cheeses and spinach and stir until melted. Add the pasta and toss to combine.
• Toss the panko with the melted coconut oil.
• To assemble, pour mac and cheese into a broiler-safe casserole dish, sprinkle with topping, and broil until browned.

THAI RED CURRY MAC 'N' CHEESE

Steps:

• 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 (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
• Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
• Turn your broiler on.
• For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
• To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.