The Goddess Mac & Cheese

Name: The Goddess Mac & Cheese
Yield: 6 - 8 servings
Ingredients: Bottom layer; 2 tbsp (30 mL) vegetable oil; 2 tsp (10 mL) fennel seeds; 2 cups (500 mL) broccoli finely chopped; Top layer; 1/4 cup (60 mL) grape seed oil; 1 red onion chopped; 3 tbsp (45 mL) fresh garlic minced; 2 tbsp (30 mL) fresh ginger chopped; 1/4 cup (60 mL) tomato paste; 3 tbsp (45 mL) dried fenugreek leaves; 1 tbsp (15 mL) brown sugar; 1 tbsp (15 mL) cumin seeds; 1 tbsp (15 mL) ground coriander; 2 tbsp (30 mL) garam masala; 1 tsp (5 mL) red chili flakes; 1 tsp (5 mL) mustard seeds; 1 tsp (5 mL) turmeric; Salt and pepper to taste; 1 cup (250 mL) 35 % cream; 4 cups (1 L) cooked macaroni; 10 oz (285 g) Poplar Grove Okanagan Double Cream Camembert thinly sliced; 1/4 cup (60 mL) Panko bread crumbs

“These exotic ethnic flavours blend beautifully with the Camembert. Mustard seed and broccoli add layered flavour, and it’s all bathed in a traditional butter chicken sauce.” - Bal Arneson

Prep: 15 min
Cooking: 15 min - 20 min

Yields 6 - 8 servings

Ingredients

Bottom layer
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) fennel seeds
2 cups (500 mL) broccoli finely chopped
Top layer
1/4 cup (60 mL) grape seed oil
1 red onion chopped
3 tbsp (45 mL) fresh garlic minced
2 tbsp (30 mL) fresh ginger chopped
1/4 cup (60 mL) tomato paste
3 tbsp (45 mL) dried fenugreek leaves
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) cumin seeds
1 tbsp (15 mL) ground coriander
2 tbsp (30 mL) garam masala
1 tsp (5 mL) red chili flakes
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) turmeric
Salt and pepper to taste
1 cup (250 mL) 35 % cream
4 cups (1 L) cooked macaroni
10 oz (285 g) Poplar Grove Okanagan Double Cream Camembert thinly sliced
1/4 cup (60 mL) Panko bread crumbs

READY FOR REWARDS?

Preparation

Preheat broiler.

Bottom layer:

In a medium skillet, heat oil and fennel seeds on medium-high heat for 5 seconds. Add broccoli; sauté for 3–4 minutes, or until tender-crisp. Spread mixture in an 8-cup (2 L) shallow baking dish; set aside.

Top layer:

In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; sauté for 4 minutes or until golden. Add tomato paste, fenugreek, brown sugar, spices, salt and pepper; sauté for 2 minutes. Stir in cream; reduce heat and cook 2 minutes or until sauce thickens. Turn heat off; stir in macaroni.

Spoon macaroni mixture on top of broccoli. Layer Camembert on top; sprinkle with bread crumbs. Broil for 4–5 minutes or until bubbly and golden.