Curry Mac and Cheese

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Hypothetically, if I were to murder the woman in front of me at Duane Reade….

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With the Prada bag………..

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And a demonic Cavalier King Charles Spaniel tucked inside ….

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Who is literally asking for a discount on an open roll of paper towels………..

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And is proceeding to count out 3 dollars in pennies and nickels………

 

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And I was convicted…………..

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This would be my last meal.

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I used specialty Vadouvan curry from France.

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But feel free to use any curry that makes you seem unbelievably pretentious.

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It’s worth every penny.

 

Curry Mac and Cheese
 
Author:

 
Ingredients
  • 2 sticks unsalted butter, plus more for dish
  • 5½ cups milk
  • ½ cup all-purpose flour
  • 2 teaspoons kosher salt
  • 6 tablespoons vadouvan spice blend
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon ground chipotle
  • 4½ cups (about 18 ounces) grated sharp white cheddar
  • 2 cups (about 8 ounces) grated Gruyère or 1¼ cups (about 5 ounces) grated Pecorino Romano
  • 1 pound elbow macaroni
Instructions
  1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
  2. Make breadcrumb topping. Melt one stick of butter completely and stir in about 2 cups of breadcrumbs. Set aside.
  3. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
  4. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt, black pepper, vadouvan, ground chipotle, 3 cups cheddar, and 1½ cups Gruyère or 1 cup Pecorino Romano. Set cheese sauce aside.
  5. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  6. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1½ cups cheddar and ½ cup Gruyère or ¼ cup Pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

 

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