A Rich, Fiery Twist on a Classic Comfort Dish

Few things evoke comfort quite like a bubbling, golden dish of macaroni and cheese. But when the sharp, familiar warmth of cheddar meets the citrusy, floral heat of Thailand’s iconic tom yum soup, the result is extraordinary. This recipe brings together the best of East and West in one decadent bite—tangy, creamy, spicy, and endlessly satisfying. Serve it as a vibrant centerpiece or as a surprise side at your next dinner party. It’s a little indulgent, a little adventurous, and completely delicious.

Serves 4

Instructions

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just shy of al dente, allowing for a bit of chew. Drain, reserving a splash of pasta water, and set aside.

In a separate small saucepan, gently warm the milk and cream over low heat. Add the smashed lemongrass stalk and kaffir lime leaves, allowing their flavors to infuse for five to six minutes. Take care not to let the mixture boil. Once fragrant, strain out the aromatics and set the infused dairy aside.

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook gently for a minute or two, whisking constantly to form a pale roux. Slowly pour in the infused milk mixture, whisking to keep the sauce smooth. Let it simmer and thicken slightly until it coats the back of a spoon.

Add the tom yum paste, fish sauce, and sugar, stirring to combine. Taste and adjust to balance the salt, spice, and sourness. Reduce the heat and add the cheeses gradually—cheddar, mozzarella, and parmesan if using—stirring until fully melted and velvety.

Fold the cooked macaroni into the sauce, coating every piece evenly. If adding prawns, sear them separately until just cooked through and stir them into the mix. Garnish with sliced chili and chopped coriander just before serving. If you prefer a baked version, spoon into a baking dish, sprinkle with breadcrumbs, and broil for a few minutes until golden and bubbling.

Cooking Tips

• For a more luxurious base, swap half the milk for coconut milk—it complements tom yum’s spicy, tangy profile beautifully.
• Always taste your tom yum paste before adding—it varies in saltiness and spice from brand to brand.
• Leftovers reheat well the next day, especially if you reserve a bit of the pasta water to loosen the sauce.
• If you're going meat-free, substitute prawns with sautéed mushrooms or tofu cubes for a hearty, vegetarian-friendly version.
• To achieve a restaurant-style finish, sprinkle the top with extra cheese and a light layer of breadcrumbs, then broil until crisp and golden.

Ingredients

Mac & Cheese Base

• 250g macaroni or short pasta (2 cups)
• 1 tbsp unsalted butter (14g / 0.5 oz)
• 1 tbsp all-purpose flour (8g / 0.28 oz)

Tom Yum Cream Sauce

• 300ml whole milk (1¼ cups)
• 100ml heavy cream (⅓ cup + 1 tbsp)
• 1½ tbsp tom yum paste
• 1 stalk lemongrass, white part only, smashed
• 3 kaffir lime leaves
• 1 tsp fish sauce (or light soy sauce for vegetarian)
• 1 tsp sugar

Cheese Blend

• 100g cheddar cheese, grated (1 cup)
• 50g mozzarella, grated (½ cup)
• 2 tbsp grated parmesan (optional)

Optional Add-ins

• 100g prawns, peeled and deveined (3.5 oz)
• 1 red chili, finely sliced
• 1 tbsp fresh coriander, chopped