Thai Mac and Cheeze

The best mac and cheeze is the one you make yourself. But there’s a lot of ways to go about it, so we’re here to help! This blog post will cover some of our favorite secrets for making the best mac and cheese with Thai flavors. We’ll show you how easy it is to take your ordinary dish from bland to amazing by adding simple ingredients like cilantro, jalapeno peppers, coconut milk, soy sauce or fish sauce. In addition we’ll give you tips on what kind of noodles work best and how long they should cook for.

Before we get started, let’s take a look at some of our favorite mac and cheeze recipes.

Noodles: spaghetti noodles cook the best in this dish because they have more surface area to absorb sauce. They also come pre-cut which makes them super easy for cooking! And if you happen to be one of those people who doesn’t like pasta then any other kind will work as well – we recommend using linguine or fettuccini noodles instead. You can even use your own homemade recipe that works with your diet (like gluten free!) by substituting all-purpose flour for cornstarch when making it and adding eggs to make up for the protein content lost from not using wheat flour.

If you’re looking for a flavor boost, we recommend adding some fresh garlic to your noodles.

Tomato sauce: you can use any kind of tomato sauce that’s on hand – the best one is just whatever tastes good! But it should be tangy enough with a little bit of sweetness which means reduced sugar and more vinegar (or added sugar substitute like honey or brown rice syrup). And if you’re looking for an extra kick then try swapping out ½ cup of water in this recipe for sriracha!

The cheese: cheddar gives macaroni its hallmark rich, gooey crunch so there’s no way around using at least some. The amount will vary depending on what other cheeses are included but generally speaking ¼-½ cup will do the trick.

Feta: if you’re looking for a cheesier taste, we recommend adding in some crumbled feta cheese to your mac and cheeze.

A sprinkle of salt on top will bring out all those flavors even more! And don’t forget that this pasta dish is traditionally made with heavy cream so feel free to add it in – just be mindful of the nutritional information or swap it for another milk product like soy instead to reduce fat content.

Sugar: Although most sauces call for sugar as an ingredient when making Thai food at home, cut back by ¼ cup because there are lots of natural sugars coming from tomato sauce and sweet onion already which means less sweetness overall (you can always adjust after tasting).

Coconut milk: Thai Mac and Cheeze is traditionally made with heavy cream, but you can substitute in coconut milk to reduce fat content by half. And remember that if using light cream or soy milk as your dairy product of choice, the flavor will be slightly different when compared to traditional macaroni and cheese sauce so adjust seasonings accordingly!

Thai green curry paste: Start with one tablespoon for a milder taste then add more after tasting – it’s always better to start conservatively than make changes later on! If doubling up on ingredients would like too spicy, cut back some of the pepper flakes because they are what give this dish its kick.

Heat level: For people who enjoy spice (or kids), add more pepper flakes. For those who prefer a milder taste, reduce the amount of green curry paste and/or add an extra tablespoon or two of sweet Thai basil to balance it out

Thai red curry paste: You can also use this ingredient as your base for the sauce if you don’t have any green on hand. It has a flavor similar to yellow but with less sweetness and slightly spicier than brown – so feel free to experiment!

How to make it?

-In a large bowl, mix in coconut milk (or cream), green curry paste, and soy sauce. Stir it up until well combined then set aside while you’re prepping the rest of the ingredients

-Cut cauliflower into small pieces that are about an inch long or less

-Chop onions and garlic

-Add veggies to your pot with some salt, pepper flakes, and olive oil before turning on medium heat for around six minutes or so. It’s important not to let them brown too much as they’ll turn bitter if cooked at too high a temperature! Add in your tomato paste after four minutes have passed since this will take way longer than anything else to cook through – five minutes is usually more than enough time for it to get fully cooked.

-After the vegetables are tender and ready for eating, add in some coconut milk from earlier followed by your vegan macaroni noodles of choice – most any will do! You’ll want to cook these just until they’re al dente while also stirring them constantly so that nothing sticks together or burns on the bottom

-Take a bite after adding salt, pepper, other spices you might like (I recommend using turmeric), and fried shallots before deciding if anything needs tweaking. If yes: go back to whichever step is necessary then repeat this process again with those tweaks made! Good luck 🙂