Recipe courtesy of Roger Mooking
Curried Macaroni and Cheese
45 min
5 min
4 servings
45 min
5 min
4 servings


  • 1 stick butter
  • 1 teaspoon vegetable oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 green chile, split lengthwise, optional
  • 1 tablespoon curry powder
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 5 cups (2 percent low-fat) milk
  • 2 1/2 cups Provolone or any other mild cheese, grated
  • 1 1/4 pounds elbow macaroni pasta, prepared according to package instructions
  • 1/2 cup bread crumbs
  • Bunch asparagus, trimmed
  • Kosher salt


Preheat the oven to 350 degrees F.

In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.

Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.

Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.

Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.

Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.


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