SOURCE: MARCELLA HAZAN. .
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.