Loft Thai Mac ’n Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz serpentini pasta and cook until al dente according to package directions (about 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Make cheese sauce

In the same pot over medium heat, melt 2 tbsp butter. Add 2 oz softened cream cheese and 1 cup whole milk, whisking until smooth and slightly warmed (do not boil). Stir in 2 cups shredded mozzarella until melted and silky. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time, to reach a creamy consistency. Season with 1 tsp salt and 1 tsp black pepper. Add the cooked serpentini back to the pot and toss to coat; keep warm on very low heat while preparing other components.

Pat the protein dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. For chicken: cook thinly sliced chicken in a single layer until browned and cooked through, about 4–6 minutes, stirring once. For steak: sear slices until browned and medium-rare to medium, about 2–3 minutes per side depending on thickness. Remove cooked protein to a plate and tent with foil to keep warm.

In the same skillet used for the protein, add a touch more oil if needed and reduce heat to medium. Add 1/2 cup thinly sliced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 cup diced fresh pineapple and 1 cup diced roma tomato and cook briefly, 1–2 minutes, just to warm and marry flavors. Remove vegetables and fruit to a bowl and set aside.

Whisk together 1/4 cup pineapple juice, 3 tbsp rice vinegar, 3 tbsp brown sugar, 3 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tsp minced garlic, and 1 tsp grated ginger in a small bowl. In a separate small cup combine 1 tsp cornstarch with 1 tbsp water to make a slurry. Return the skillet to medium heat and pour the sauce mixture in. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1 minute. Taste and adjust balance: add more sugar for sweetness, more vinegar for tang, or a pinch of salt if needed.

Add the sautéed pineapple, tomato and onion back into the skillet with the sauce and toss to coat. Add the cooked protein and heat until everything is evenly warmed and coated, 1–2 minutes.

Fold the sauced protein and fruit/veg mixture into the prepared cheesy serpentini gently until combined. Transfer to an oven-safe baking dish if you want a browned top (optional).

Top evenly with remaining shredded mozzarella if additional melting/browning is desired (about 1/2–3/4 cup). If using the oven, broil on high for 1–2 minutes until the cheese is bubbly and lightly golden — watch carefully to avoid burning.

Garnish with 2 tbsp sliced green onions and 2 tbsp chopped cilantro (optional). Serve hot.