Best Curry Macaroni Recipes

FOUR-CHEESE MACARONI WITH CURRY CRUNCH

Four-Cheese Macaroni With Curry Crunch image

A touch of spicy curry flavour is a surprisingly terrific match for cheesy pasta. Do try the four cheeses below (though you can also use up bits of cheese lingering in your refrigerator). In either case, be sure to use the goat cheese for luscious creaminess. For variety, stir in sliced mushrooms or chopped broccoli. Stolen with love from Marilyn Bentz-Crowley at Food and Drink Magazine.

Provided by Leslie

Categories Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons butter
1 cup finely diced onion
1 large garlic clove, minced
1 tablespoon curry powder
4 cups fresh breadcrumbs (TIP below)
3 cups macaroni or 3 cups penne
1/2 cup mild creamy chevre cheese, crumbled
1 cup shredded cheddar cheese
1 cup shredded provolone cheese
1 cup shredded friulano cheese or 1 cup gouda cheese
1/2 cup all-purpose flour
1 1/2 teaspoons salt
4 cups whole milk or 4 cups 2% low-fat milk
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon fresh ground black pepper
4 -5 green onions, thinly sliced

Steps:

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.).

Nutrition Facts : Calories 708.1, Fat 27.6, SaturatedFat 15.9, Cholesterol 69.6, Sodium 1267.4, Carbohydrate 83.9, Fiber 4.7, Sugar 11.9, Protein 30.2

CURRY MACARONI

Curry Macaroni image

This surprised me and I was amazed I could re-create it after my first experiment. A unique tomato based recipe that I made up one night when all I had were a collection of misc ingredients. It is the one leftover my boyfriend and I will eat time after time.

Provided by Liza Boo

Categories Curries

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast
1 lb large elbow macaroni
28 ounces crushed tomatoes
1 tablespoon red curry paste
1 tablespoon oregano
1 tablespoon chopped garlic
1/4 cup unbleached cane sugar (White Sugar can Substitute)
1 tablespoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

Bring pot of water to boil.
Throw in chicken breast, cover and turn off heat, let stand for 10 min or until chicken shreds easily.
In a separate Med. sized pot brown garlic in olive oil.
Add Crushed Tomato to garlic
Add Curry Paste and Oregano.
Turn to Med. Heat.
Shred chicken and add to Crushed Tomato Mixture.
Stir and let sit for 15-20min.
Add Sugar and Cinnamon stirring thoroughly.
Add Elbow Mac.
Allow to cook on Med. for 10-15 more minutes or until noodles are soft.