CURRIED MACARONI

SOURCE: MARION CUNNINGHAM. THE SUPPER BOOK.

Aside from cheese, curry powder can colorize and perfume plain white Bechamel sauce into a golden and aromatic complement for any tubular pasta. Generous heaps of cilantro further enhance the South Asian feel to the dish. 

Ingredients

2 cups/300 grams dried elbow macaroni

2 tablespoons/28 grams unsalted butter

2 tablespoons/40 grams all-purpose flour

2 cups/500 mL milk

4 teaspoons/4 grams Madras curry powder

Salt and freshly ground black pepper to taste

1/2 cup/8 grams chopped cilantro leaves, preferably picked fresh on the same day for best results

Specific Equipment

Deep-bottomed stockpot

Colander OR strainer

Large mixing bowl

Medium-sized saucepan

Wire whisk

Serves 6

Instructions

1. Bring 6 quarts/6 L salted water in a deep-bottomed stockpot over medium-high heat. Stir in the macaroni and cook for 10 minutes or until al dente or almost but not quite tender. Drain the macaroni over a colander and strainer and rinse with cold water. Set the macaroni aside in a large mixing bowl.

2. Melt the butter in a saucepan over medium heat. Whisk in the flour, stirring constantly until well-blended. Whisk in the milk, constantly stirring for 2 to 3 minutes or until the sauce has thickened.

3. Stir in the curry powder and season with salt and pepper to taste. Pour the sauce over the macaroni and toss until well-blended. Stir in the cilantro leaves and serve in a large platter.