Curried Macaroni and Cheese
Servings: 4
Recipe courtesy Roger Mooking.
Ingredients
- 1 Butter, stick
- 1 tsp Vegetable oil
- 1/2 Red onion, diced
- 2 clove Garlic, minced
- 1 Green chiles, 1 chile, split lengthwise, optional
- 1 tbsp Curry powder
- 1/4 cup Flour, plus 2 tablespoons, all-purpose
- 5 cup Milk, 2 percent
- 2 1/2 cup Provolone, or other mild cheese, grated
- 1 1/4 lb Elbow macaroni, cooked per the package
- 1/2 cup Bread crumbs
- 1 bunch Asparagus, trimmed
- Kosher salt
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter with the oil in a large pot over medium heat. Saute the onion, garlic and chile until tender, about 2 minutes. Sprinkle in the curry powder and flour, whisk out the lumps and cook about 1 minute.
- Slowly whisk in the milk over low heat, bring to a simmer and whisk 2 minutes more.
- Off the heat, discard the chile and stir in 2 cups of the cheese until smooth. Add the macaroni, mix well and season with salt.
- Spread in a 9 by 9-inch dish and sprinkle with 1/4 cup each bread crumbs and cheese.
- Arrange the asparagus in a line on top, sprinkle with the remaining crumbs and cheese and bake 30 to 40 minutes, until golden.