Recipes // Main Dish Pasta // Curried Macaroni & Cheese Pie

Curried Macaroni & Cheese Pie

  • 1¼ lb (625 g) elbow macaroni
  • 2 Tbsp (30 mL) + 1 tsp (5 mL) vegetable oil
  • ½ cup (125 mL) butter
  • ½ red onion, diced
  • 2 cloves garlic, diced
  • 1 green chili, split lengthwise but kept in one piece, with seeds intact (optional)
  • ¼ cup (60 mL) + 2 Tbsp (30 mL) all-purpose flour
  • 1 Tbsp (15 mL) curry powder
  • 5 cups (1.25 L) 2% milk
  • 2½ cups (625 mL) shredded provolone cheese
  • ½ cup (125 mL) breadcrumbs
  • 1 bunch asparagus, bottoms trimmed
  • Salt
  • Bring a large pot of salted water to the boil. Add the macaroni and cook until al dente, 10 to 12 minutes. Drain and transfer to a large baking sheet. Drizzle with the 2 Tbsp (30 mL) vegetable oil and stir gently to prevent clumping. Allow to cool completely.
  • Preheat the oven to 350°f (175°c).
  • In a large pot, heat the butter and 1 tsp (5 mL) oil over medium heat. Add the onion, garlic and green chili and sauté until tender and translucent, approximately 2 minutes. Add the flour and curry powder to create a roux, whisking to remove any lumps as you cook the flour, approximately 1 minute. Then over low heat, add the milk slowly while whisking to create a curried creamy sauce. Bring the sauce to a simmer and continue to whisk for 2 minutes. Remove the sauce from the heat, remove the green chili, add 2 cups (500 mL) of the grated cheese and stir.
  • Stir the cooked macaroni into the curry sauce, mix and season with salt. Transfer the macaroni mixture into a 9- x 9-inch (2.5 L) baking dish. Sprinkle the top with ¼ cup (60 mL) of the breadcrumbs and ¼ cup (60 mL) of the cheese. Arrange the asparagus in a line over the breadcrumbs and cheese. Sprinkle the remaining breadcrumbs and cheese over the asparagus. Bake the curried macaroni and cheese in the oven for 30 to 40 minutes, until the top is golden brown.
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