Creamy macaroni with a blend of cheddar, mozzarella, and fragrant curry spices baked to golden perfection.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 2 tsp mild curry powder
08 - 1/4 tsp ground turmeric
09 - 1/2 tsp ground cumin
10 - 1/4 tsp cayenne pepper (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp olive oil
15 - 1/2 tsp curry powder
→ Optional Garnish
16 - 2 tbsp chopped fresh cilantro
# How To Make:
01 - Preheat oven to 400°F and lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour continuously for 1 minute to form a roux.
04 - Gradually add milk to the roux while whisking to avoid lumps. Continue cooking and stirring for 3 to 4 minutes until sauce thickens.
05 - Reduce heat to low. Stir in cheddar and mozzarella until melted and smooth. Add curry powder, turmeric, cumin, cayenne (if using), salt, and black pepper. Mix thoroughly.
06 - Add cooked macaroni to the sauce and stir gently until evenly coated.
07 - Transfer macaroni mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, olive oil, and curry powder. Sprinkle the mixture evenly over the macaroni.
09 - Bake for 15 to 20 minutes or until the top is golden brown and bubbly.
10 - Optionally, sprinkle chopped fresh cilantro over the finished dish before serving.
