Ingredients:
1 box (8 oz) elbow macaroni, cooked according to the package directions
2 cups frozen broccoli (add to the macaroni during the last 2 minutes of cooking)
1/2 cup breadcrumbs
2 Tbsp margarine
1/2 cup shredded cheddar cheese
1/2 tsp smoked paprika
3 Tbsp margarine
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp garam marsala
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp ground ginger
dash of ground black pepper
3 Tbsp flour
3 cups coconut milk (or regular milk)
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 13x9 inch casserole dish with non-stick spray or lightly coat with olive oil.
In a bowl, combine the breadcrumbs, 2 Tbsp margarine, 1/2 cup shredded cheddar cheese and smoked paprika. Mix with your fingers until the margarine is blended in well. Set aside.
In a saucepan over medium-high heat, melt the 3 Tbsp of margarine. Add all the spices (salt to ground black pepper) and whisk to combine. Allow to cook for 2 minutes. Stir in the flour until all the fat has been absorbed. Add the coconut milk and whisk to prevent lumps from forming. Stir until the consistency has thickened slightly. Then add the 2 cups of shredded cheddar. Stir until the cheese has melted.
Pour the cheese sauce into the pot with the macaroni and broccoli. Stir well to combine.
Then pour the macaroni and cheese into the prepared casserole dish.
Sprinkle the top with the breadcrumb and cheddar mixture that was set aside earlier.
Bake at 350 degrees, uncovered, for 25 minutes.
Allow to cool for 5 minutes before serving.
There's a little kick of spice but not so much that everyone is going to go running for a glass of water. All 3 of my children ate this and never once complained about the spice, and my oldest doesn't like anything with spice (you should see what I have to do to get him to eat chili).
This is a wonderful dinner when you want something fast, easy, inexpensive but with some flavor.
Enjoy!
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