CURRIED PASTA AND CHEESE

Serves: 6

■ 1 1/2 tbsp (22 ml) cornstarch

■ 1 tsp (5 ml) curry powder

■ 1 tsp (5 ml) dry mustard

■ 1/8 tsp (0.5 ml) cayenne

■ Dash of freshly ground nutmeg

■ 2 1/4 cups (560 ml) homogenized milk

■ 2 tbsp (30 ml) salted butter

■ 2 1/4 cups (560 ml) shredded cheese

■ 8 oz (225 g) cavatappi pasta, cooked and drained

■ Curried bread crumbs (recipe follows)

1. To prepare sauce, combine cornstarch, curry powder, mustard, cayenne and nutmeg in a large saucepan.

2. Gradually whisk in milk. Add butter. Cook over medium heat, whisking constantly, until sauce thickens and comes to a boil.

3. Remove from heat and gradually stir in cheese. Stir in cooked cavatappi.

4. Spoon mixture into a greased shallow 2-quart (2-litre) baking dish.

5. Sprinkle bread crumbs over top.

6. May be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator before proceeding.

7. Bake at 350 F (175 C) for 25-30 minutes or until mixture is heated through and bubbly. Note: Cavatappi pasta is a short, ridged, spiral macaroni. Elbow macaroni may also be used.

Curried bread crumbs

■ 1/4 cup (60 ml) salted butter

■ 1/2 tsp (2.5 ml) dry mustard

■ 1/2 tsp (2.5 ml) curry powder

■ Dash of cayenne pepper

■ 2 1/2 cups (625 ml) fresh bread crumbs

1. Melt butter in a frying pan. Stir in mustard, curry powder and cayenne pepper. Cook for 1 minute.

2. Add bread crumbs. Cook, stirring frequently, until bread crumbs are crisp and golden.