Tuesday, August 18, 2009

Four Cheese Macaroni With Curry Crumbs

Dinner time! Yum yum yum! This recipe comes courtesy of Chatelaine Magazine (don't judge me) and it makes for the perfect comfort-food dinner. Recipe below, give it a try - it's easy, delicious, and worth the time and effort.

(Ahem, notice the tomatoes from our make-shift garden - also delicious..)

Four Cheese Macaroni With Curry Crumbs

Curry Crumbs
  • 3 tbsp butter
  • 1 cup diced onion
  • 1-2 garlic clove, minced
  • 2 tbsp curry powder
  • 1 cup bread crumbs *I used ones that had rosemary mixed in and it was heavenly
  • 3 cups of macaroni
  • 1/2 cup mild cream chevre or any soft goat's cheese
  • 1 cup shredded cheddar
  • 1 cup shredded gouda
  • 1 cup shredded provolone * or substitute any cheeses you like better
  • 1/2 cup of flour
  • 4-5 green onions, sliced
  • 1 1/2 tsp salt
  • 4 cups of milk *I use unsweetened almond milk
  • 1/2 tsp dried thyme
  • 1 bay leaf
1. Heat butter in a large pan over medium heat until bubbly. Add onion and let soften in butter for 2 mins. Stir in garlic and curry, let cook for 2 more mins, stirring often. Remove from heat and stir in bread crumbs.

2. Cook pasta al dente. Drain, rinse under cold water, drain, and rinse again.

3. Shred cheeses and toss in a big bowl with flour and salt. Pour milk into a large saucepan, add thyme and bay leaf and heat on medium. When the milk begins to bubble, add cheese slowly, stirring as you go. Heat on med-low, stirring often for 8-10 mins. Remove bay leaf, stir in some black pepper and the green onions. Stir in the cooked macaroni.

4. Coat a large oven-safe dish with cooking spray and pour in macaroni mix. Smooth top and evenly sprinkle with curry crumbs. Bake at 400F for 20-25 mins or until the top is a golden brown. If the crumbs brown too quickly, cover the top loosely with foil.

Feeds 6.

No comments:

Post a Comment