Chef Roy’s Green Curry Mac & Cheese
This vegetarian recipe was created for Club House for Chefs by Roy Oh, Chef-Owner of Anju Restaurant in Calgary.
Ingredients (serves 4)
200 grams chickpeas
1 garlic clove, minced
1 Tbsp cilantro, chopped
1 Tbsp Thai basil, chopped
1 Tsp olive oil
400 grams elbow macaroni
5 Tbsp butter
5 Tbsp all-purpose flour
2 cups whole milk
2 cups cream
225 grams Monterey Jack cheese, grated
225 grams cheddar cheese, grated
1/2 tsp Club House® Pepper, Black Ground
4 litres water
Mac & cheese
Preheat oven to 450 degrees Fahrenheit.
Blot chickpeas with a paper towel.
In a bowl, toss chickpeas with olive oil, garlic, cilantro basil and season to taste.
Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
Blitz in food processor until the chickpeas resemble panko breading.
Bring water (4 L) to a boil in a large pot. Salt generously, and then add the pasta and cook for 7 minutes. Drain.
Green Curry Mac & Cheese sauce
In another large pot, melt the butter over medium-high heat.
Whisk in the flour and continue whisking until it deepens in colour and releases a light toasted aroma, about 1 minute.
Whisk in the Thai Kitchen® Green Curry Paste, and when fully combined, pour in the milk and cream.
Bring to a boil, whisking constantly, and then turn down to a simmer.
Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
Off heat, whisk in the cheeses and stir until melted.
Add the pasta and toss to combine.
Salt and pepper to taste.
Turn the oven to broil.
Pour the mac ‘n’ cheese into a broiler-safe casserole dish, sprinkle with the chickpea crumb mixture, and broil until browned, about 1 minute.
Portion and serve.