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Indian-Spice Macaroni and Cheese


Draggingtree

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Indian-Spice Macaroni and Cheese
Serves 8

Ingredients
For the cream:
1 quart heavy cream
Zest of 1 lemon
1 small shallot, sliced
1 clove garlic, smashed
1-inch piece of ginger, sliced
1 tsp. coriander seeds
4 whole cloves
1 tsp. whole black peppercorns
2 bay leaves
½ tsp. nutmeg

For the pasta:
1 tsp. cumin seeds
2 tsp. whole black peppercorns
2 tbsp. + 2 tsp. butter, divided
1 cup panko bread crumbs
2 shallots, minced
2 tsp. minced ginger
1 lb. shells or elbow noodles, cooked according to package instructions
4 cups shredded sharp white cheddar, divided
2 cups grated Parmesan, divided
Kosher salt, to taste

Preparation
To make the cream, combine all ingredients in a saucepan over medium heat and simmer for 10 minutes. Remove from heat and allow to steep for 15–20 minutes before straining and reserving liquid. Set aside.

Preheat oven to 350˚F.

Place a large cast-iron skillet over medium heat for 4 minutes, and then add cumin seeds and peppercorns. Toast for 1 minute or until fragrant, cool, then transfer to a ziplock plastic bag and crush them with a rolling pin. Set aside. Next, melt 2 tsp. butter in the pan and add bread crumbs. Toss well and then toast until light brown (about 5 minutes), stirring occasionally. Set aside. Add remaining butter to the pan and sauté shallot and ginger until soft and fragrant, about 2 minutes. Stir in noodles, and then add toasted, crushed spices, spice-infused cream, and half the cheese. Stir until mixture is thick and creamy, and season with salt as needed.

 

Transfer mixture to a 2- or 3-quart baking dish. Top with remaining cheese and toasted panko. (Or you can finish the dish in the skillet.) Bake until cheese is melted and bubbly, about 10–12 minutes. Serve immediately. Scissors-32x32.png

 

http://gardenandgun.com/article/indian-spiced-macaroni-and-cheese

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