When I was a freshman in college, I began cooking for my family during my summer break. I had started watching The Food Network religiously and even though I had little to no experience, I was confident that I could make anything. Let’s just say I needed a LOT more experience before my recipes were “repeatable”, however, I did step out of my comfort zone and make a few “pin-worthy” dishes.
This is one of them. I think the first time I decided to throw curry into the mac and cheese, the sauce tasted off and I literally just picked up the curry and thought…”why not”. Not the best reason to use a spice, but it paid off! I get requests to this day (almost six years later) for me to make this when I visit. It’s that good.
Please, don’t be thrown by the curry in this recipe. It’s a very subtle flavor, but adds so much warmth and depth to the cheese that it will become one of your favorite ways to prepare this classic dish!
To make this dish extra fancy, I added a touch of fresh dill and breadcrumbs then popped it back into the oven to get nice a “golden brown” crust. And if you’re looking for some added protein, I made this Citrus Roasted Chicken!
- 1 medium-sized block white cheddar cheese (grated)
- 1 small-sized block sharp cheddar cheese (grated)
- 1 box medium shell pasta
- 3 sprigs fresh dill
- ¼ cup panko breadcrumbs
- 2 cups milk
- ¼ cup cornstarch
- 3 TBS. butter
- 2 tsp. yellow curry
- Bring a large pot of water to a boil. (season with salt)
- While the water is heating, in a large sauce pan, melt the butter then add 1 cup of milk. Allow to heat (about 2 minutes) then add the cornstarch. Stir vigorously to eliminate clumping. Add the remainder of the milk and wait for it to thicken, stirring occasionally. Add all of the cheese stirring constantly.
- Add the pasta to the boiling water and cook according to box instructions.
- Once cooked, strain the pasta (reserving ¼ cup of liquid) and add to the cheese sauce. At this time add the curry,gently mix together, then add to either a skillet (as I did), ramekin, or casserole dish. Then add the fresh dill and sprinkle with panko bread crumbs. Place in the oven at 350 for about 10 minutes, or until golden brown. Serve Immediately!