Save A creamy, comforting mac and cheese elevated with warm curry spices and pantry staples, perfect for a flavorful budget-friendly meal.
This mac and cheese brings a unique fusion of American and Indian flavors that quickly became a favorite in our household.
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni or other short pasta
- Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 2 cups (500 ml) milk, 1 cup (110 g) shredded sharp cheddar cheese, 1/2 cup (50 g) shredded mozzarella cheese, 1/4 cup (25 g) grated Parmesan cheese, 1 tbsp yellow curry powder, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (optional for heat), salt and black pepper to taste
- Topping (optional): 1/2 cup (30 g) panko breadcrumbs, 1 tbsp melted butter, 1 tbsp chopped fresh cilantro or parsley
Instructions
- Cook pasta:
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Make roux:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute whisking constantly to form a roux.
- Add milk:
- Gradually whisk in the milk ensuring no lumps remain. Cook whisking frequently until slightly thickened about 3 to 5 minutes.
- Add cheeses:
- Lower the heat to medium-low. Add the cheddar mozzarella and Parmesan cheeses stirring until melted and smooth.
- Season sauce:
- Stir in the curry powder turmeric cumin garlic powder onion powder and cayenne pepper. Season with salt and black pepper to taste.
- Combine:
- Add the drained pasta to the sauce stirring to coat evenly.
- Optional bake:
- For a baked version Preheat oven to 200°C (400°F). Transfer the mac and cheese to a greased baking dish. Toss the panko with melted butter and sprinkle over the top. Bake for 10 to 12 minutes until golden.
- Garnish:
- Garnish with chopped cilantro or parsley before serving.
Save Sharing this dish with family always brings smiles and a comforting warmth to our dinner table.
Required Tools
Large pot colander medium saucepan whisk wooden spoon optional baking dish
Allergen Information
Contains milk dairy and wheat gluten may contain eggs check pasta label for gluten-free use gluten-free pasta and flour for dairy-free use plant-based milk and cheese alternatives
Nutritional Information
Calories 480 total fat 21 g carbohydrates 52 g protein 18 g per serving
Save Enjoy this comforting curry mac and cheese as a quick weeknight dinner or a flavorful meal prep option.
Recipe FAQs
- → What pasta works best for this dish?
Short pasta like elbow macaroni is ideal as it holds the sauce well, but other small shapes can also be used.
- → Can I make this dish vegan or dairy-free?
Yes, by substituting dairy milk and cheeses with plant-based alternatives, the dish can easily be adapted.
- → How can I add protein to this dish?
Adding cooked chickpeas or diced chicken can provide extra protein and enhance the meal.
- → What is the purpose of the curry spices?
The curry powder, turmeric, cumin, and other spices add warmth and exotic flavor layers that elevate the creamy sauce.
- → Can this dish be baked?
Yes, topping with panko breadcrumbs mixed with melted butter and baking until golden creates a crispy crust.
- → How should leftovers be stored?
Store in an airtight container in the fridge and consume within 3 days for best taste and safety.