Coconut-Curry Beef Mac & Cheese Bake (2 servings)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 2 cups leftover beef + vegetables with about 3/4 cup coconut-curry broth (approximately 10 ounces solids + 6 ounces liquid). leftover Beef Rendang Vegetable Soup

• 1 teaspoon olive oil
• 1 cup shredded sharp cheddar (about 4 ounces)
• 1/2 cup milk (whole or 2%)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste (start with 1/8 teaspoon salt)
• 6 ounces dried pasta (about 1 1/2 cups dried; small shapes like shells, elbow, or penne)
• 2 tablespoons panko breadcrumbs

Directions

1. Preheat oven to 375°F (190°C). Lightly oil a small (about 1-quart) baking dish or two small gratin dishes.
2. Bring a medium pot of salted water to a boil and cook the 6 ounces pasta 1–2 minutes less than package directions for al dente. Reserve 1/4 cup pasta water, drain pasta and return to pot off heat.
3. In a small saucepan over medium, melt 1 tablespoon butter, stir in 1 tablespoon flour and cook 30–45 seconds until bubbly but not browned. Whisk in 1/2 cup milk and the reserved 3/4 cup coconut-curry broth; simmer 1–2 minutes until slightly thickened into a sauce.
4. Stir 1 cup shredded cheddar into the sauce off the heat until melted and smooth. Taste and add 1/8 teaspoon salt and a few grinds black pepper if needed.
5. Fold the cheese sauce and the reserved 2 cups chopped leftover beef+veg gently into the drained pasta (add a splash of the reserved 1/4 cup pasta water if needed to loosen). Transfer mixture to the prepared baking dish and level.
6. Mix 2 tablespoons panko with 1 teaspoon olive oil and sprinkle over the top. Bake on the center rack 12–15 minutes until bubbling and the top is golden. Let rest 3 minutes, then serve warm.

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