Curry Mango Mac & Cheese

Curry Mango Mac & Cheese


Serves 4

8 oz (227g) elbow macaroni pasta

¼ cup butter

2 tsp curry powder

¼ cup all purpose flour

2 cups whole milk

3 cups (340g) shredded cheddar cheese, divided (mix of yellow and white)

2 oz (57g) cream cheese

1/2 tsp sea salt (to taste)

¼ tsp black pepper

⅓ cup Spiced Mango Chutney

  1. Bring a large pot of water to a boil over medium high heat and salt generously. Once boiling, cook pasta for 2 minutes less than the package recommends for al dente. Reserve 1 cup of pasta water before draining the pasta.
  2. While the pasta is cooking, preheat the oven to 400°F and grease an oven-safe casserole dish.
  3. Melt the butter in a large saucepan over medium heat. Once melted, add the curry powder and let it toast for a few seconds before adding the flour. Whisk for a minute to cook the roux.
  4. Slowly pour in the milk while whisking until the mixture is smooth. Turn up the heat and bring to a simmer, whisking every so often.
  5. Whisk in 1 ½ cups of shredded cheese and cream cheese until melted and smooth. Season to taste with salt and pepper. If the sauce is too thick, add the reserved pasta water a splash at a time.
  6. Mix the cooked pasta into the cheese sauce. Pour half of the pasta into the greased casserole dish then top with a few dollops of Spiced Mango Chutney and half of the remaining shredded cheese. Repeat one more layer of pasta-chutney-cheese.
  7. Bake for 15-20 minutes or until the cheese on top is golden brown and bubbling.