Indian-Italian Curry Mac and Cheese
A fusion comfort food classic! Creamy, cheesy macaroni meets the bold, aromatic spices of Indian curry for a unique and delicious twist on mac and cheese.
Equipment
- Large pot
- Colander
- Large saucepan or Dutch oven
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- 1 teaspoon curry powder
- ¼ teaspoon cayenne pepper optional
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped cilantro for garnish
Instructions
- Cook the elbow macaroni according to package directions. Drain well and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
- Stir in the salt, pepper, turmeric powder, curry powder, and cayenne pepper (if using). Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- Garnish with chopped cilantro and serve hot.
Video
Notes
Adjust the amount of curry powder and cayenne pepper to your taste. For a creamier mac and cheese, use whole milk or add a splash of heavy cream. Try adding vegetables like peas, carrots, or bell peppers for extra flavor and nutrition. For a crispy topping, sprinkle breadcrumbs over the mac and cheese and bake at 350°F (175°C) for 15-20 minutes.
[web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="circles" /][web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="circles" /]Try adding other leafy greens like radish tops or beet greens. Use stale bread to make croutons for serving. This pesto is great on pasta, toast, or as a dip for veggies.
