Four-Cheese Macaroni With Curry Crunch
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Curry Crumbs
- 3 tablespoons butter
- 1 cup finely diced onion
- 1 large garlic clove, minced
- 1 tablespoon curry powder
- 4 cups fresh breadcrumbs (TIP below)
-
Macaroni
- 3 cups macaroni or 3 cups penne
- 1⁄2 cup mild creamy chevre cheese, crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded provolone cheese
- 1 cup shredded friulano cheese or 1 cup gouda cheese
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 4 cups whole milk or 4 cups 2% low-fat milk
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1⁄2 teaspoon fresh ground black pepper
- 4 -5 green onions, thinly sliced
directions
- Heat butter in a large frying pan over medium heat until bubbly. Add onion; cook 2 minutes. Stir in garlic and curry; cook 1 to 2 minutes, stirring frequently, or until fragrant. Remove from heat. Stir in bread crumbs; set aside.
- Cook pasta in boiling salted water according to package directions for al dente. Drain, rinse under cold water and drain again. Set aside.
- Preheat oven to 400°F (200°C).
- Toss cheeses together with flour and salt. Set aside. Heat milk with thyme and bay leaf in a large saucepan over medium heat. When just starting to bubble, stir in cheese mixture by handfuls. Heat, stirring frequently, for 8 to 10 minutes until sauce is just starting to bubble and is thickened. Remove bay leaf and thyme stem; stir in black pepper and green onions. Stir in pasta until coated.
- Turn mixture into a 4 qt baking dish which has been coated with cooking spray for easy cleanup. Smooth top and evenly sprinkle with curry crumbs.
- Bake 20 to 25 minutes or until a knife inserted into the centre feels hot when removed. If crumbs are getting too brown, lay a piece of foil loosely overtop. Serve with sugar snap or snow peas and warm chapati or whole wheat pita. (Any remainder can be covered and refrigerated for up to 2 days. Reheat, loosely covered, in microwave on half power until hot.).
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Reviews
-
Loved this macaroni and cheese recipe. It was a bit of work, but well worth the effort in the end. Followed the directions and ingredients as posted with the exception that I used a combo package of shredded mozzarella and smoked provolone instead of just all provolone because I was feeling lazy and didn't want to have to shred more cheese myself on my hand grater than I had to. I used gouda (vs the friulano), fresh thyme from the garden, and penne (vs macaroni). Like the other reviewer, I am not usually a fan of breadcrumb toppings, but I loved the breadcrumbs on this and the flavor from the curry. I will definitely make this again. Thanks, Leslie! Made for Family Picks ZWT6.
Tweaks
-
Loved this macaroni and cheese recipe. It was a bit of work, but well worth the effort in the end. Followed the directions and ingredients as posted with the exception that I used a combo package of shredded mozzarella and smoked provolone instead of just all provolone because I was feeling lazy and didn't want to have to shred more cheese myself on my hand grater than I had to. I used gouda (vs the friulano), fresh thyme from the garden, and penne (vs macaroni). Like the other reviewer, I am not usually a fan of breadcrumb toppings, but I loved the breadcrumbs on this and the flavor from the curry. I will definitely make this again. Thanks, Leslie! Made for Family Picks ZWT6.
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