Katsu Curry Mac Cheese Panko (Print Version)

Creamy macaroni meets Japanese curry with a crispy panko crust for an irresistible comfort fusion.

# Components:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, shredded
06 - 0.5 cup mozzarella cheese, shredded
07 - 0.25 cup Parmesan cheese, grated
08 - 2 tbsp Japanese curry powder
09 - 1 tbsp soy sauce
10 - 1 tsp Dijon mustard
11 - 0.5 tsp garlic powder
12 - 0.5 tsp onion powder
13 - Salt, to taste
14 - Black pepper, to taste

→ Panko Crust

15 - 1 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 1 tsp curry powder
18 - 0.25 cup Parmesan cheese, grated

→ Garnish

19 - 2 tbsp chopped fresh parsley (optional)
20 - 2 tbsp sliced green onions (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Lightly grease a 2-quart baking dish.
02 - Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
03 - In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Sprinkle in the all-purpose flour and whisk continuously for 2 minutes to form a smooth roux.
04 - Gradually pour in the whole milk while whisking constantly. Continue to cook and whisk until the sauce is smooth and has thickened, approximately 4–5 minutes.
05 - Reduce heat to low and stir in the shredded cheddar, mozzarella, and grated Parmesan cheeses until fully melted and the sauce is creamy.
06 - Whisk in the Japanese curry powder, soy sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasonings as necessary.
07 - Gently fold the drained elbow macaroni into the cheese sauce, ensuring each piece is well coated. Transfer the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine the panko breadcrumbs, melted butter, curry powder, and grated Parmesan cheese. Mix until evenly moistened.
09 - Sprinkle the panko mixture evenly over the macaroni and cheese in the baking dish. Bake for 20–25 minutes, or until the topping is golden brown and the sauce is bubbling.
10 - Allow the Katsu Curry Mac and Cheese to rest for 5 minutes before serving. Garnish with chopped fresh parsley and sliced green onions, if desired.

# Expert Advice:

01 -
  • Ready in under an hour for a gourmet weeknight dinner
  • Perfect balance of creamy cheese and aromatic curry flavors
  • Crispy panko topping adds delightful textural contrast
02 -
  • Contains 23g of protein per serving making it a satisfying main dish
  • Can be prepared ahead and baked just before serving
  • Perfect for introducing children to curry flavors in a familiar format
03 -
  • Toast the panko breadcrumbs in a dry skillet before mixing with butter and seasonings for an even crunchier topping
  • Let the mac and cheese rest for a full 5 minutes before serving to allow the sauce to set properly
  • Use room temperature milk when making the sauce to prevent the roux from seizing and creating lumps

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