"Made this tonight, and it was a lovely refresher on making a good bearnaise sauce, and then modifying it - I always forget how easy it can be to make everything from Queso to Lasagna to Mac&Cheese with this basic technique. In any event, what a great idea to fuse Thai Red curry paste into Mac & Cheese! I used less milk (four cups) as I wanted to fill a smaller casserole dish, and it still seemed like quite a bit for 1 lb of pasta. I also made the mistake of using Thai Red Curry _Sauce_ rather than paste... I believe 4 ounces of real paste would have been much better- the sauce is a little bit of paste cooked in coconut milk/fish sauce and bottled. The paste is a thick, rich, red slurry of hot peppers, garlic, salt, lemongrass, coriander, etc, and definitely what the recipe needs to elevate the thai curry flavors above the mild drone of cheese and milk. Nonetheless, still quite tasty, and I look forward to a re-match. Thanks, Aarti, we've really enjoyed your show!