Curried Macaroni And Cheese Recipes

Steps:

• Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
• In a large bowl, combine the Cheddar, butter cubes, sugar, ground mustard and 1/2 teaspoon salt.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, a minute or so less than the recommended cooking time on the package. Drain well. While still hot, dump the macaroni into the Cheddar-butter mixture and toss to mix well.
• Meanwhile, in a small saucepan, bring the milk to a bare simmer over medium heat. In a medium bowl, whisk the egg briefly to break it up. Temper the egg by drizzling 1/2 cup of the warm milk in while whisking until incorporated. (This will prevent the egg from scrambling.) Mix the tempered egg and the remaining warm milk into the macaroni and stir well until everything is evenly coated.
• Pour the contents of the bowl into the prepared baking pan, spreading the macaroni and sauce evenly.
• In a medium bowl, toss together the pancetta, Parmesan, panko and parsley, and sprinkle over the top of the macaroni. (This will create a yummy crust.)
• Bake until golden brown and bubbling on top, and the pancetta is crispy, 25 to 30 minutes. Serve warm.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
• Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.