Curry Macaroni Recipes

CURRIED MINCE MACARONI

Steps:

• Take a deep pan and heat the 1& 1/2 tbsps oil.
• Add chopped onions and fry till transclucent.
• lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
• Add the lamb mince and fry till no longer pink and water has dried up.
• Keep breaking the lumps to ensure the meat is lump free.
• Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
• Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
• Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
• Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
• Cook the pasta as per instructions (a little under done).
• Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
• The entire dish should be saucy-- Garnish with a few coriander leaves.
• I usually serve it with some yogurt chutney.
• NOTE:.
• The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
• I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .

CURRY MACARONI

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.

MAC AND CHEESE

Steps:

• Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
• In a large bowl, combine the Cheddar, butter cubes, sugar, ground mustard and 1/2 teaspoon salt.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, a minute or so less than the recommended cooking time on the package. Drain well. While still hot, dump the macaroni into the Cheddar-butter mixture and toss to mix well.
• Meanwhile, in a small saucepan, bring the milk to a bare simmer over medium heat. In a medium bowl, whisk the egg briefly to break it up. Temper the egg by drizzling 1/2 cup of the warm milk in while whisking until incorporated. (This will prevent the egg from scrambling.) Mix the tempered egg and the remaining warm milk into the macaroni and stir well until everything is evenly coated.
• Pour the contents of the bowl into the prepared baking pan, spreading the macaroni and sauce evenly.
• In a medium bowl, toss together the pancetta, Parmesan, panko and parsley, and sprinkle over the top of the macaroni. (This will create a yummy crust.)
• Bake until golden brown and bubbling on top, and the pancetta is crispy, 25 to 30 minutes. Serve warm.

CURRIED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
• Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.
• Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.
• Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.
• Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.

THAI RED CURRY MAC 'N' CHEESE

Steps:

• For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.
• In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.
• Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
• Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
• Turn your broiler on.
• For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
• To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.

CURRIED MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
• Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.