Four-Cheese Macaroni With Curry Crunch

Ingredients

Curry Crumbs

• 3 tablespoons butter
• 1 cup finely diced onion
• 1 large garlic clove, minced
• 1 tablespoon curry powder
• 4 cups fresh breadcrumbs (TIP below)

Macaroni

• 3 cups macaroni or 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 gouda cheese
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 4 cups whole milk or 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

Directions

1. 1

   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.

2. 2

   Cook pasta in boiling salted water according to package directions for al dente. Drain, rinse under cold water and drain again. Set aside.

3. 3

   Preheat oven to 400°F (200°C).

4. 4

   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.

5. 5

   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.

6. 6

   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.).