CURRIED MACARONI AND CHEESE
Steps:
- 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.
CURRIED MINCE MACARONI
This is a regular pasta dinner in my household,and has always been.. even before I got married.Easy to make and scrumptious to eat....
Provided by UmmAzhar
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Take a deep pan and heat the 1& 1/2 tbsps oil.
- Add chopped onions and fry till transclucent.
- lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
- Add the lamb mince and fry till no longer pink and water has dried up.
- Keep breaking the lumps to ensure the meat is lump free.
- Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
- Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
- Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
- Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
- Cook the pasta as per instructions (a little under done).
- Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
- The entire dish should be saucy-- Garnish with a few coriander leaves.
- I usually serve it with some yogurt chutney.
- NOTE:.
- The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
- I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .
CURRIED MACARONI AND CHEESE
Provided by Bonnie Bennett
Categories Milk/Cream Pasta Side Bake Vegetarian Quick & Easy Cheddar Curry Bon Appétit Rhode Island Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
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.
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