1/2 cup butter
1 teaspoon vegetable oil
1/2 red onion, diced
2 cloves garlic, diced
1 green chili, split lengthwise and kept in one piece (optional)
1 tablespoon curry powder
1/4 cup plus 2 tbsp all-purpose flour
5 cups 2% milk
2-1/2 cups provolone cheese (or any mild cheese, like mozzarella), grated
1-1/4 lb macaroni, cooked according to package directions
1/2 cup breadcrumbs
1 bunch asparagus, bottoms trimmed
Preheat oven to 350F.
In a large pot, heat butter and oil over medium heat.
Add onions, garlic and green chili, sauté until tender, approximately 2 minutes.
Add curry powder and flour to create a roux, whisk to remove lumps and cook flour, approximately 1 minute.
Add milk slowly while whisking to create a curried creamy sauce over low heat.
Bring sauce to a simmer, continue to whisk for 2 minutes.
Remove from heat, remove green chili, add 2 cups of grated cheese and stir.
Add macaroni to curry sauce, mix and season with salt.
Transfer macaroni mixture into a baking dish.
Sprinkle top with ¼ cup of breadcrumbs and ¼ cup of cheese.
Arrange asparagus in a line over breadcrumbs and cheese.
Sprinkle remaining breadcrumbs and cheese over top, bake in oven for 30-40 minutes, until top is golden brown.
Recipe by Roger Mooking
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