|Garlic clove, minced||1|
|Cilantro, chopped||1 tbsp|
|Thai basil, chopped||1 tbsp|
|Olive oil||1 tsp|
|Elbow macaroni||400 g|
|All-purpose flour||5 tbsp|
|Thai Kitchen Green Curry Paste||8 tbsp|
|Whole milk||2 cups|
|Monterey Jack cheese, grated||225 g|
|Cheddar cheese, grated||225 g|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
This recipe was created for Club House for Chefs by: Roy Oh, Chef Owner of Anju Restaurant in Calgary.
For the Green Curry 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.
For the 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 color 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.
For Assembly: 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.
For Serving: Portion the Green Curry Mac & Cheese and plate for serving.