Four-Cheese Macaroni With Curry Crunch

Recipe by Leslie
READY IN: 40mins




  • Heat butter in a large frying pan over medium heat until bubbly. Add onion; cook 2 minutes. Stir in garlic and curry; cook 1 to 2 minutes, stirring frequently, or until fragrant. Remove from heat. Stir in bread crumbs; set aside.
  • Cook pasta in boiling salted water according to package directions for al dente. Drain, rinse under cold water and drain again. Set aside.
  • Preheat oven to 400°F (200°C).
  • Toss cheeses together with flour and salt. Set aside. Heat milk with thyme and bay leaf in a large saucepan over medium heat. When just starting to bubble, stir in cheese mixture by handfuls. Heat, stirring frequently, for 8 to 10 minutes until sauce is just starting to bubble and is thickened. Remove bay leaf and thyme stem; stir in black pepper and green onions. Stir in pasta until coated.
  • Turn mixture into a 4 qt baking dish which has been coated with cooking spray for easy cleanup. Smooth top and evenly sprinkle with curry crumbs.
  • Bake 20 to 25 minutes or until a knife inserted into the centre feels hot when removed. If crumbs are getting too brown, lay a piece of foil loosely overtop. Serve with sugar snap or snow peas and warm chapati or whole wheat pita. (Any remainder can be covered and refrigerated for up to 2 days. Reheat, loosely covered, in microwave on half power until hot.).