Friday, October 3, 2014

Curry Mac Topped with Hazelnut Roasted Broccoli

Curry Mac Topped with Hazelnut Roasted Broccoli

It's been a good while since I posted a mac n cheese recipe. Not to say that I have been abstaining from making/eating this wonderful dish, because I have. I'm always looking for new, creative variations. When we got Tavola's curry pasta in the shop, I experienced a text book light bulb moment. Since vegetables are important, I topped this mac with spicy and nutty roasted broccoli. Would you believe my toddler ate it? 

For mac: 
2 cups Tavola Curry Pasta
2 cups Mill King Whole Milk
2 tablespoons Lucky Layla Golden Butter
1/2 teaspoon curry powder
1 teaspoon salt
1 generous dash of nutmeg, freshly grated
1 cup Wagon Wheel, shredded

For broccoli: 
1 lb broccoli
2 tablespoons Freddy Guys Hazelnut Oil
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper 
1/3 cup Freddy Guys Dry Roasted Hazelnuts, chopped fine 

Combine milk, Tavola pasta, salt, butter, curry and nutmeg in a large pot. Over medium heat, slowly bring to a simmer, stirring frequently. You want to keep the macaroni from sticking and allow the milk to come to a boil very slowly. Once mixture comes to a simmer, turn heat to low. Continue stirring frequently. Cook for 30 minutes or until milk has fully absorbed. If macaroni is not done to your liking, add a little more milk and continue to cook. When milk has absorbed, stir in cheese to combine evenly.

Heat oven to 425. While mac is simmering, prepare broccoli. Trim broccoli stalks and cut the florets into bite size pieces. Toss broccoli with the hazelnut oil, kosher salt, red pepper and chopped hazelnuts. Roast broccoli just until tender, about 8 minutes. Remove from the oven, serve on top of mac.

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