Curry Macaroni Cheese

Ingredients

• 5 tablespoons Butter
• 1 Onion – chopped
• 4-5 Garlic cloves – crushed
• 1 tablespoon Ginger – grated
• 4 Tablespoons Flour
• 1 tablespoon Esmen’s Curry Powder
• 1 teaspoon Paprika
• 4 cups Coconut milk
• Salt and pepper to taste
• 7oz Cheddar cheese – grated
• 7oz Mozzarella cheese – grated
• 14oz (400g) Pasta
• 2 tablespoons Parmesan cheese – grated 

Directions:

1. Preheat the oven to 350F (180C).
2. Grate the cheeses and combine the grated cheeses in a large bowl, then set aside.
3. To a large pot of water and 1 tablespoon of salt, bring to a boil. Add the pasta and cook to al dente (1-2 minutes less then package instructions).
4. While the pasta is cooking, make the sauce: In a large pot, melt 4 tablespoons (60g) of butter, then add onion and sauté over medium-low heat until golden, about 6-7 minutes, next add the garlic and ginger. Cook for 1 minute. Add Esmen’s Curry Powder and paprika, cook for 1 minute. Melt another tablespoon (15g) of butter and add flour, cook, stirring constantly until smooth paste forms.
5. Gradually, while constantly whisking, pour the coconut milk. Whisk until smooth. Cook until slightly thickens, about 5-6 minutes.
6. Add 3/4 of the cheese mixture and whisk until melted and combined. Season with salt and pepper to taste.
7. Drain the pasta and add to the sauce.
8. Transfer to a 12-inch (30cm) round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly.