CURRIED PASTA AND CHEESE

An updated version of Macaroni and Cheese, this comforting dish is a great way to use up cheese or combinations of cheese, such as brick, cheddar, Edam, Gouda and Swiss. The addition of a little blue adds a rich flavour. Use leftover rolls to make fresh bread crumbs.

1 1/2 tbsp (22 mL) cornstarch
1 tsp (5 mL) curry powder
1 tsp (5 mL) dry mustard
1/8 tsp (0.5 mL) cayenne pepper
Dash freshly ground nutmeg
2 1/4 cups (550 mL) homo milk
2 tbsp (25 mL) butter
2 1/4 cups (550 mL) shredded cheese
8 oz (250 g) cavatappi pasta, cooked and drained
Curried Bread Crumbs

To prepare sauce, combine first 5 ingredients (cornstarch through nutmeg) in a large saucepan. Gradually whisk in milk. Add butter. Cook over medium heat, whisking constantly, until sauce thickens and comes to a boil. Remove from heat and gradually stir in cheese. Stir in cooked cavatappi. Spoon mixture into a greased shallow 2 quart (2 L) baking dish. Sprinkle Curried Bread Crumbs over top. May be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator before proceeding. Bake at 350°F (180°C) for 25 - 30 minutes or until mixture is heated through and bubbly.

Cook's Note: Cavatappi pasta is a short, ridged, spiral macaroni. It is sometimes called sedani ritorti. Elbow macaroni may also be used.
 
Last updated on January 18, 2019