Ingredients
1
1/2 tbsp cornstarch
1 1/2 tsp dry mustard
1 1/2 tsp mild curry powder
2 1/4 cups milk
4 tbsp organic butter
1 1/4 cups of cheese (I use the Mexican blend that comes shredded)
16 ounces small elbow macaroni, freshly cooked
2 1/2 cups freshly made breadcrumbs made from 8 ounces of a stale baguette (just cut it small and throw it in the blender)
Buttered 8x8x2 glass baking dish
Large Saucepan
Skillet.
Directions
1.
Preheat your oven to 350°F.
In the large sauce pan mix the cornstarch, 1 teaspoon of the dry mustard and 1 teaspoon the mild curry powder. Turn on the heat to medium and whisk in milk slowly.
Add 2 tablespoons of butter.
Whisk over until the sauce boils and thickens.
Remove from heat.
Add the cheese and whisk until smooth.
Add the cooked macaroni.
Season with salt and pepper.
Transfer to the buttered baking dish.
Melt 2 tablespoons butter in a skillet.
Mix in the rest of the dry mustard and curry powder.
Add the breadcrumbs and stir until crumbs are crisp and golden, about 4 minutes.
Sprinkle crumb mixture over the macaroni and cheese.
Bake until warmed through and bubbling at edges, about 15 minutes.
This is great with some BBQ chicken.
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