# What you'll need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp 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 tbsp Japanese curry powder
08 - 1 tbsp mild curry paste (optional)
09 - 1 tsp soy sauce
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - Salt and black pepper, to taste
→ Crispy Topping
13 - 3 tbsp unsalted butter
14 - 1 cup panko breadcrumbs
15 - 1 tbsp sesame seeds
→ Optional Garnishes
16 - 2 spring onions, sliced
17 - 1 tbsp pickled ginger, finely chopped
# Method:
01 - Set oven to 400°F and grease a medium baking dish to prevent sticking.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente following package directions. Drain and set aside.
03 - Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute until lightly golden.
04 - Slowly whisk in the milk. Simmer, stirring frequently, until the sauce thickens—about 3 to 5 minutes.
05 - Add cheddar cheese, mozzarella, curry powder, curry paste (if using), soy sauce, garlic powder, onion powder, salt, and black pepper. Stir until cheese melts and mixture is smooth.
06 - Fold the drained macaroni into the cheese sauce, ensuring even coating. Transfer mixture to prepared baking dish.
07 - Melt 3 tablespoons of butter in a skillet over medium heat. Add panko breadcrumbs and stir until golden brown. Remove from heat and add sesame seeds.
08 - Sprinkle toasted panko mixture evenly over macaroni and cheese. Bake for 20 to 25 minutes until the top is golden and the filling is bubbling.
09 - Garnish with sliced spring onions and finely chopped pickled ginger before serving, if desired.
