Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making the sauce
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the saucepan and stir to combine.
5. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Slowly pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
7. Add the shredded cheddar cheese to the saucepan and stir until melted and smooth.
8. Remove the saucepan from the heat and stir in the Greek yogurt. Season with salt and pepper to taste.
9. Add the cooked macaroni to the saucepan and stir until well coated.
10. Transfer the macaroni and cheese to an oven-safe baking dish and bake for 20-25 minutes, until golden brown and bubbly.
11. Garnish with chopped fresh cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 464
Fat: 22g
Saturated Fat: 13g
Cholesterol: 66mg
Sodium: 343mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 7g
Protein: 20g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar.
- You can use sour cream instead of Greek yogurt.
Variations:
- Add cooked chicken or shrimp to make it a complete meal.
- Add chopped vegetables such as bell peppers or carrots for added nutrition.
- Use different spices such as garam masala or paprika for a different flavor profile.
Tips and tricks:
- Be sure to whisk the sauce constantly to prevent lumps.
- Use whole milk for a creamier sauce.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a fancy presentation.
- Top with additional shredded cheese and broil for a few minutes for a crispy topping.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted broccoli or cauliflower
Troubleshooting advice:
- If the sauce is too thick, add more milk until desired consistency is reached.
- If the sauce is too thin, add more cheese or flour to thicken.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent overcooking in the oven.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mulligatawny is a soup that originated in India and was brought to England by the British during colonial times.
Flavor profiles:
- Spicy, cheesy, and creamy with a hint of curry and cumin.
Serving suggestions:
- Serve as a main dish or side dish.
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