Curried Macaroni & Cheese

This idea was born out of a conversation with Eric and a coworker during a conversation around the microwave at work at lunch (yes, I work with my husband, yes, I actually love it).  Eric was heating up macaroni & cheese when the colleague walked into the mail room.  The conversation went something along these lines:

Colleague: “Ooh that smells really good.”

Eric: “The mac n’ cheese?”

Colleague: “Is it curry mac n’ cheese?”

Eric: “No, that was the meal microwaved before mine.”

Colleague: “Curried mac n’ cheese sounds really good though.”

I have been sitting on this idea for a while now and finally decided to pull it out tonight.  Oh my goodness.  I cannot get enough curry or casserole-like pasta dishes – so this hit the spot.

I kept it simple – pasta, curry, turmeric, and made my own cheese sauce.
Sometimes I do real cheddar, sometimes the cheddar style shreds in recipes.   
The golden color of this sauce comes from the cheese but mostly the electric yellow of the turmeric and curry combination.  
Curried Macaroni & Cheese
1. Cook pasta according to package.  Reserve 1 cup of the cooking liquid.  
2. In a small saucepan, heat 2-3 tablespoons of margarine or low heat.  Add 1 cup almond milk and 2 tablespoons flour, whisk over medium to low heat until thickened and bubbly.  Add 8 oz of shredded cheese or cheese alternatives, 1 tablespoon of curry, and 1 teaspoon turmeric.  Continue to whisk until smooth.  
3. Drain pasta.  Add ¾ to 1 cup of cooking liquid to cheese mixture, stir until well-blended.  Combine cheese sauce with pasta.  Serve immediately.  

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