Printable Area
Curried Macaroni and Cheese
Recipe courtesy Roger Mooking
- Total Time:
- 45 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- 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
Directions
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.