Curry Mac And Cheese
Weeknight dinners are easier with this delicious Curry Mac and Cheese recipe, a falvorful twist on traditional mac n cheese. Easy & quick!
Servings 4 Servings
Calories 583kcal
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk /dairy free milk
- 2 cups cheddar cheese shredded
- 1 tablespoon curry powder
- ¼ teaspoon salt or as required
- ½ teaspoon black pepper
Instructions
- Cook the macaroni according to package instructions, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly.
- Gradually whisk in the milk until the mixture thickens and comes to a simmer.
- Stir in the curry powder, salt, and pepper.
- Remove the saucepan from heat and gradually stir in the shredded cheese until melted and smooth.
- Add the cooked macaroni to the sauce and stir until well coated.
- Serve hot and enjoy creamy curry mac and cheese.
Notes
- To Store: Refrigerate the leftovers in a large bowl and cover or use an airtight container. Store it in the refrigerator for up to three days.
- To Freeze: Freeze the Curry Mac and Cheese in an airtight container for up to 2 months.
- To Thaw: Thaw overnight in the fridge. This slow process helps maintain the creamy texture.
- To Reheat: Warm it in a microwave, stirring occasionally. If the curry mac and cheese is too thick, add a splash of milk.
Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 25g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 566mg | Potassium: 385mg | Fiber: 2g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 0.2mg | Calcium: 572mg | Iron: 1mg