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Zindrew Chili Garlic Curry Mac & Cheese

Posted by Matas Bekeris on
Zindrew Chili Garlic Curry Mac & Cheese

There’s mac and cheese…and then there’s mac and cheese that fights back. This Chili Garlic Curry Mac & Cheese layers the cozy comfort of Japanese golden curry with creamy cheddar, smoky gouda, and the garlicky heat of Zindrew Garlic Chili Oil. The result? A dish that’s rich, spicy, and unforgettable.


Why You’ll Love It

Classic mac is good. But when you melt in Japanese curry cubes and swirl in Zindrew, it transforms into something bigger:

  • Comforting & familiar – creamy, cheesy base

  • Unexpectedly bold – golden curry + smoked gouda bring depth

  • Next-level texture – buttery, chili-spiked panko topping for crunch

  • Customizable heat – keep it mellow with Zindrew OG, or finish with a drizzle of X Batch for a fiery kick

This is fusion comfort food done right: simple, satisfying, and loaded with flavor.

Ingredients

  • 8 oz short pasta (elbows, shells, or cavatappi work best)

  • 1 ½ cups warm milk (plus more if sauce thickens too much)

  • 3 tbsp unsalted butter

  • 1 tbsp Zindrew OG or x Batch (for the cheese sauce)

  • 2 ½ tbsp all-purpose flour

  • 1.6 oz (about 2 small cubes) S&B Golden Curry blocks

  • ½ cup shredded sharp cheddar

  • ½ cup shredded smoked gouda

  • Salt, to taste

Crunchy Topping:

  • 2 tbsp panko breadcrumbs

  • 1 tsp Zindrew OG or X Batch

  • 1 tsp butter

Optional Finish:

  • Drizzle of Zindrew X Batch

Method

  1. Cook pasta until al dente, drain, and set aside.
  2. Toast the topping: In a small skillet, melt butter. Add panko and stir until golden brown. Remove from heat.
  3. Start the sauce: In a saucepan, melt butter. Stir in flour; cook 1–2 minutes until pale golden.
  4. Add milk gradually, whisking until smooth and thickened.
  5. Stir in curry cubes until dissolved. Lower the heat.
  6. Add Zindrew OG, then both cheeses, stirring until creamy. Taste and adjust with salt.
  7. Combine pasta and sauce, tossing until fully coated.
  8. Finish strong: sprinkle with the crunchy panko topping. Add a drizzle of Zindrew X Batch if you want an extra spicy punch.


The Zindrew Difference

This recipe works without chili oil, but Zindrew takes it from tasty to unforgettable. The OG Batch blooms in the roux, layering garlicky umami through the sauce, while a final drizzle of X Batch brings a bold, fiery contrast. Even the panko crumbs carry that subtle Zindrew heat, giving every bite crunch and kick.


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