Save A fusion comfort dish blending creamy mac and cheese with the bold, aromatic flavors of Japanese katsu curry, topped with crispy panko for extra crunch.
This mac and cheese quickly became a weeknight favorite in our house. The subtle spice of Japanese curry mixes so well with gooey cheese, and my family always fights over the crispy panko layer.
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 150 g (1 ½ cups) shredded sharp cheddar cheese, 60 g (½ cup) shredded mozzarella cheese, 1 tbsp Japanese curry powder, 1 tbsp mild curry paste (optional, for richer flavor), 1 tsp soy sauce, ½ tsp garlic powder, ½ tsp onion powder, salt and black pepper, to taste
- Crispy Topping: 3 tbsp unsalted butter, 80 g (1 cup) panko breadcrumbs, 1 tbsp sesame seeds
- Optional Toppings: 2 spring onions, sliced, 1 tbsp pickled ginger, finely chopped
Instructions
- Start Oven:
- Preheat the oven to 200°C (400°F). Grease a medium baking dish.
- Prepare Pasta:
- Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan, melt 2 tbsp butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook, stirring constantly, until thickened (about 3–5 minutes). Add the cheddar, mozzarella, curry powder, curry paste (if using), soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and the sauce is smooth.
- Combine:
- Add the cooked macaroni to the sauce, mixing well to coat. Transfer to the prepared baking dish.
- Crispy Topping:
- In a skillet, melt 3 tbsp butter. Add the panko and toast, stirring, until golden brown. Stir in the sesame seeds.
- Bake:
- Sprinkle the toasted panko mixture evenly over the mac and cheese. Bake for 20–25 minutes, until bubbling and golden on top.
- Garnish and Serve:
- Garnish with sliced spring onions and pickled ginger before serving, if desired.
Save My kids love helping with the panko topping, and we always make extra for those who want more crunch. Sharing this dish at family gatherings brings smiles to all ages.
Required Tools
Large pot, saucepan, whisk, skillet, baking dish, measuring cups and spoons
Allergen Information
Contains milk, wheat (gluten), soy, sesame seeds. If adding katsu cutlets, may also contain egg. Always check product labels.
Nutritional Information
Per serving: Calories 650, Total Fat 32 g, Carbohydrates 67 g, Protein 23 g
Save This fusion bake is perfect for sharing and tastes even better the next day. Enjoy every cheesy, crispy bite!
Kitchen Tips & Answers
- → Can I make this dish vegetarian?
Yes, simply leave out any meat toppings and use vegetarian-friendly curry paste. All other ingredients can be easily adapted.
- → What type of cheese works best?
Sharp cheddar and mozzarella create a smooth sauce. Gruyère or other melting cheeses may also be used for added flavor depth.
- → How can I make the topping extra crispy?
Toast panko breadcrumbs in melted butter until golden before baking, and add sesame seeds for crunch and nutty flavor.
- → Is it possible to prepare this in advance?
You can assemble the dish ahead and refrigerate. Add the crispy topping fresh just before baking to preserve texture.
- → What can I serve alongside it?
A crisp green salad or pickled vegetables pair well, balancing the creamy richness and bold flavors.
- → Does this contain common allergens?
This contains dairy, wheat (gluten), soy, and sesame. If adding katsu cutlets, egg may be present in the breading.