A fresh take on a classic comfort food. This Indian-inspired version features the flavours of a traditional Hariyali Kebab: mint, coriander, garlic, lemon, and spices.
4 cups grated white cheddar
2 cups grated gruyere cheese
1 cup fresh coriander, chopped
1 cup fresh mint leaves
1 cup fresh spinach
2 cloves garlic
3 Thai green chilis
2 teaspoons garam masala
Juice of 1/2 lemon
Kosher salt, to taste
1 lb elbow pasta
1 tablespoon olive oil
1/2 cup unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy cream
3/4 cups panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted unsalted butter
Preheat oven to 350 degrees F, and butter a nine by 13 baking dish.
To a large bowl, add the grated white cheddar and gruyere and mix to combine. Set aside.
Add the coriander, mint leaves, spinach, garlic, Thai green chilis, garam masala, and lemon juice to a blender. Add a touch of water if needed. Season with kosher salt to taste and blend until smooth.
Bring a large pot of water to a rolling boil and season it with salt to taste like the sea. Add the elbow pasta, stir and cook according to package instructions one minute short of al dente. Drain, transfer to a bowl and add olive oil. Mix to coat.
To a large pot on medium heat, add butter. Once melted, add flour and whisk for two to three minutes. Slowly stream in whole milk, whisking continuously, followed by the cream. Bring to a simmer and let thicken—season with kosher salt to taste.
Then add half of the mixed grated cheese and mix until well melted. Remove from heat and stir in the hariyali sauce. Then add pasta and fold into the sauce.
Pour half of the pasta into the prepared baking dish, and scatter the remaining grated cheese over the top. Then top with the remaining pasta and spread into one even layer.
Mix panko breadcrumbs, parmesan and melted butter in a small bowl. Scatter the breadcrumbs evenly over the surface of the pasta.
Bake for 25 minutes or until the breadcrumbs are golden brown. Enjoy!