Southern style pasta bake with broccoli and cheesy, curry cream.

October 1st 2013

Ok, well the outlook is cloudy, with an outstanding chance of rain….for the next six months! So on that note I think this calls for a month of comfort foods. I will be putting my own spin on them and sharing many of my family’s favorites. I will sneak our veggie friends into as many as possible, don’t get me wrong these are not low fat, or anything, but I think the way to get folks into veg is to place them in something they already love and show them that veggies have a sultry side. Comfort foods is by far my best category, as I first started with these types of recipes when I started cooking independently (Age 8), and I love the non-pretentious joy that it brings to diners. Cooking for me is about love, it is a hand crafted way I can make people happy with media I understand. So try this out, if you can boil water and stir, you can easily recreate this for your loved ones, or whoever shows up…haha! Easy!
Serves 4 as main 6-8 as a side dish
• ½ of a 16oz package dried small shell pasta, or macaroni
• 3 cups broccoli florets, I used frozen from trader joes and cut them a bit smaller
• 2 cups shredded or grated cheese, use your favorite or a blend of several! Cheddar should be a player.
• 3 eggs
• 1 cup of milk
• ½ cup of sour cream
• 1 tsp. curry powder
• ½ tsp. salt
• ½ tsp. pepper
• Dash hot sauce
• ¼ cup parmesan or other salty hard cheese
• A dash or two of smoked paprika
• 2 tbsp. chopped parsley
Pre-heat oven to 350. Prep a casserole dish by greasing it with butter, or use cooking spray. Boil salted water, add pasta cook 6 minutes, add broccoli cook 1 more minute, drain. In a large bowl, add hot pasta and broccoli to 2 cups of cheese, stir, and place in casserole dish. In a mixing bowl add milk, eggs, sour cream, salt, pepper, hot sauce, and curry. Whip up omelet style, we are in essence making a soufflé of sort, and pour over pasta mixture, top with parm, paprika and ½ the parsley, bake 45 minutes, top with rest of parsley and serve! This is a really fast, easy, and tasty way to make mac and cheese as there is no béchamel to make. I read in the South this is a popular Thanksgiving side dish (regular mac and cheese variety) so it would be a great vegetarian option and mine is kicked up with some curry, hot sauce, and veggies to boot!