INGREDIENTS
Preheat the oven to 350 degrees F.
In a large pot, melt the butter with the oil over medium heat. Add in the onion, garlic, red pepper and habanero and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
Slowly pour in the evaporated milk and then the coconut milk while whisking to create a curried creamy sauce over low heat. Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the habanero, and add 2 cups grated Provolone, and stir until smooth.
Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/2 cup bread crumbs and 1 cup cheese and chopped scallions. Bake for 30 to 40 minutes or until the top is golden brown.
- 1 1/2 sticks butter
- 2 teaspoon vegetable oil
- 1/2 onion, diced
- 1/2 red pepper diced
- 3 cloves garlic, minced
- 1 habanero pepper, split lengthwise and seeds removed, optional
- 3 tablespoon spicy curry powder
- 1/2 cup plus 2 tablespoons all-purpose flour
- 3 cups evaporated milk
- 3 cups of coconut milk
- 3 1/2 cups Provolone or any other mild cheese, grated
- 1 1/4 pounds elbow macaroni pasta, prepared according to package instructions
- 1/2 cup bread crumbs
- chopped scallions
Preheat the oven to 350 degrees F.
In a large pot, melt the butter with the oil over medium heat. Add in the onion, garlic, red pepper and habanero and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
Slowly pour in the evaporated milk and then the coconut milk while whisking to create a curried creamy sauce over low heat. Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the habanero, and add 2 cups grated Provolone, and stir until smooth.
Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/2 cup bread crumbs and 1 cup cheese and chopped scallions. Bake for 30 to 40 minutes or until the top is golden brown.